Thanks for posting. I tried this &, for some reason, even after 6 hours on the counter, the dough was not ready. Perhaps prefermenting all the rye flour would help speed things up.
yes. I got very little oven spring, but there were large air pockets just under the crust, a gambler's tell for underfermentation. I know my starter was fine bc I also baked a 40% rye bread that sprang like crazy in the oven.
Thanks for posting. I tried this &, for some reason, even after 6 hours on the counter, the dough was not ready. Perhaps prefermenting all the rye flour would help speed things up.
did you bake it? As Rose mentions, it doesn't spring much before baking, but should in the oven.
yes. I got very little oven spring, but there were large air pockets just under the crust, a gambler's tell for underfermentation. I know my starter was fine bc I also baked a 40% rye bread that sprang like crazy in the oven.