Loaf #6

Loaf #6 is also two loaves from a single dough. This one is based on the rye bread recipe of Loaf #4, only I started with a culture with 100 grams of rye and 150 grams of water, added 100 grams of rye flour and water after about 12 hours out of the fridge (and after taking a spoonful to start the other dough), and finally added 800 grams of rye flour and 900 grams of water, and a couple of grams salt (removed a seed for the next culture before this). Yes, this was more a thick batter than a dough, with a hydration of 115 %. Final fermentation time was about six hours, and proofing (in the pan) took about eight hours. I baked the loaves in 200 °C for about an hour, then lowered the temperature to 150 °C for a while and raised it back to 200 °C. After two hours, the loaves still had a low crumb temperature (about 70 °C) so I turned the oven off and let it cool with the loaves in. There was a water pan in the oven all the time.