February 26, 2015 - 4:30am
times and temps for my rye-spelt loaf
hi there.
so i've been baking a rye-spelt loaf which is turning out very nice.
however, its inside is sticky, not horribly or in a bothering way but still. it's especially sticky in the middle of the loaf (see pics).
i suspect i'm probably not turning my oven to the right temp' and baking it less than i should. i've been doing 15 min' on 230c with steam, and another 35 min' on 190 without steam. how do you think i should bake it?
the formula is (in grams):
250 rye sourdough (hydration: 1/3 rye, 2/3 water. is that 200%?)
447 water
306 rye
345 spelt
10 salt