Hi guys & gals, I'm a newbie & would appreciate your guidance here...
I've just made my second loaf of sourdough rye & both have had sticky starters, sticky dough & resulted in bricks with gluggy uncooked centres, which then required further cooking to cook through (thus overcooking the outside). I've attached a pic of yesterday's effort - that's a teaspoon for scale.
My first loaf was made from a rye starter given to me by an excellent artisan baker - he also gave me the basic recipe (I halved below quantities for my tin):
1kg fine rye flour
15ml olive oil
Mix room temp starter, flour, lukewarm water, salt, oil & molassas for approx 20min. (I started with a spoon & then moved to hand 'kneading' - it was VERY sticky). I then put mixed dough in a bowl with slightly perforated clingwrap on top & left in a warmish place for 6-7hrs (it's winter here in Sydney, Australia).
When the dough had approx doubled I then gave it another knead/stretch & fold, then put it into an oiled 1.5L tin, covered with clingwrap, left in warm place for a few hours until it had risen approx 30-40%.
Then I placed this into pre-heated electric oven (fan off) at 200 deg. C for 25min (quickly spraying top with a bit of water after approx 15min & 25min) before lowering temp to 180deg. C for another 45min.
I tested with a bamboo skewer & it seemed cooked through but when I cut it open the centre was gluggy/uncooked, also the loaf had not risen at all - was quite dense. To salvage my loaf I covered with al-foil & further cooked at 150deg.C for another 30-40min (cooking the centre but overcooking the crust).
Any guidance re the sticky dough (which is impossible to 'knead' properly), & also the uncooked centre would be appreciated.