BestBread wrote:
> Samartha,
> Yes, indeed my dough had bubbles when they went into the oven. But,
> the dough was literally like a sticky batter - there was no sense of
> extension. I'm used to working with "sticky" dough, but this had more
> like a grainy, thick mud-like consistency.

Yep - the slimy character is coming from the rye. It's a different world
- the darker side of bread baking;-)

> The formula I used is 75% hydration, so maybe that was part of the
> problem.
> freshening = 6 hours at 77 degrees
> basic sour = 18 hours at 79
> full sour = 4 hours at 85
> bulk fermentation = 20 minutes
> final fermentation = 1 hour at 82
> A lot of time for little result.

That all makes total sense. The issue is however, that often one cannot
take a recipe without checking if it really works - especially with
hydration. My thinking is that rye - however full grain and flour
coarseness/fine varieties are used - can have a wide variation. So -
experimenting and varying until you get what you want.

The loaf should keep it's shape and not run away. If stuff like this
happens - often I just mess up with measuring or calculating, then I try
to fudge it so it kind of feels right. It goes like: Ghee, what happened
here - interesting, that's never gonna work.

Happened in Brazil. I had to lower the hydration I normally use by 8 %,
then it came out right.

So....

Samartha