Overall I’m pretty happy with my first sourdough loaf at first glance, although I do think I got too much color on the top.
Its still cooling, but I’ll make a post with pictures of the crumb when it’s done.
Thanks to Claire Saffitz, I would have definitely ruined it if I didn’t watch/read her NYT guide at least 10 times in preparation.
It does, I’m pretty happy with how the crust looks. Lots of little startchy bubbles.
hows the flave
Good, its 20% rye, which brought tons of good flavor. Plus a subtle sour finish
i tried baking with rye, i found it very gluey in consistency
are you adding enough water? I had the same issue with my first few rye loaves, added more water than I normally would with wheat flour and it drastically improved.
I didn’t have that issue with mine. Slightly chewy, and very fluffy and soft.