This is going to be a bread based on the formula from "Local Breads". The description of the bread sounds wonderful but the formula is off. The hydration of the bread in the book is at 53% and the dough he describes is a very wet dough. Here is a picture of my 100% hydration Rye starter ready for action.
The book says to use your wheat starter and build the rye starter from that. I haven't done many rye breads but the starter is off to a good beginning so I'm excited.
The next step is to mix all the water, starter, and rye flour together. The water is 115°F and this is to make a thick batter. The rye flour is fresh ground of course and the hydration for this mix is 120% more or less. Here is a picture of the mix.
This is to set covered for an hour to an hour and fifteen minutes. Then the bread flour will be added in.
The bread flour was added and mixed until I had a sticky slack dough. Here is a picture of what I got and it is very sticky.
The dough is to ferment an hour to an hour and 15 minutes. Then the loaf is to be formed. This is where it is going to get interesting.
Look what just popped out of the oven. I'm really am surprised at how it turned out. There is no picture of this bread in the book. Here is the description from the book "The surface, unscored, becomes covered with cracks and bubbles as it bakes, so the finished bread resembles the volcanic landscape of the region."
I'm planning on cutting it tomorrow at work so the crumb shot will have to wait. I'll do a detailed write up with a link to it if this turns out to be any good.
Update: Here is the link
to my write up.