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I have been experimenting trying to make a low GI loaf; I am pretty close with my last two efforts but would like some input re my proofing. I have borrowed ideas from different recipes but feel that there could be some improvements to my procedure; the recipe is as follows.
200g Rye Starter
310 g filtered water
300g Rye Flour
300g Wholemeal Flour
3g Caraway Seed
Mixed Dough, rested for 30 minutes, folded every hour for 5 hours, stand for 5 to 6 hours (depending on temperature) leave in frige overnight, folded again , then proofed until risen (about 4 hours) the first one I baked I placed a bowl of water in the oven 30 minutes at 190C.
For the second loaf as well as the bowl of water I sprayed the loaf initially and again at 10 minutes, this resulted in a very crusty loaf but took 10 minutes longer to bake; could this be due to the hard crust?
I realise the hydration is low but with my first efforts with 400g Water the dough was too difficult to handle.
I am happy with the taste of the bread but feel there might be too many steps in the proofing. This is the fourth loaf I have baked, the last two have been baked in the electric oven, the first two were baked in the WFO where all my baking will be done once I have achieved my goal.