I have had this urge to make a rye loaf. Having never made one before, I was a little surprised at how different the dough is. The dough is pretty wet and sticky compared to regular sourdough, so, it was a little unsettling to work with it blind to what to expect. My experience with sourdough had me proof it for a very long time which seemed to have been the correct decision given how it turned out. Update: It is absolutely perfection! Next on the menu, corned beef on rye and hot pastrami sandwiches!
My second attempt was amazing.
the crumb was fantastic. Perfect proofing, no compression, good gas distriubution. All in all it taskes fantastic. So we made sandwiches!
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