It is too late for me, my son........Daniel Leader is my father now..........
All kidding aside, guys, what do you think? I used a 100% rye culture for this that I grew last week. It's from Daniel Leader's book, Local Breads, which I am coming to really, really treasure. The recipe is also his. It's supposed to be his Czech Country Bread on pages 308 - 310; it's 80/20 white/rye with about a 60% hydration.
This is one of my first experiences working with a rye sourdough, and the recipe itself contains a much higher percentage of rye flour than anything I'd worked with before as well. Is this what a bread like this is supposed to look like inside and out? Or should the crumb be much more open?
(Yeah, the slashing job leaves a lot to be desired....I discovered (too late) a nick in the point of my knife......grr.....)
I do apologize for the crappy photography -- a shutterbug I am not! But what I was trying to do was give you guys some idea what the crumb looked like once I cut into the loaf. Overall, it's a firm bread but not overly so. The crust itself turned out quite substantial while the inside is soft and chewy (but not gummy). It would be terrific for dipping into soups and sauces, and it's firm enough to hold up to serving as a "shovel" for foods like cabbage. If I was recreating a medieval feast, I would have no trouble cutting it in half lengthwise and using it for a trencher.
The dough for this thing was really, really wet and loosey-goosey but became easier to work with as I kept kneading. (And no, I don't have a machine to do this in, so yeah, it's all by hand. In some ways that's great and for others, it stinks.) I am hoping that I didn't knead in too much flour during the development process. Am I on the right track here? What suggestions do you guys have for me?
Really looking forward to hearing back from you all :D