River Cottage rye & wholemeal sourdough

Learnt my lesson from the last time I made a RC sourdough and added a little more water. Maybe not quite enough, as it happens, but it was definitely a more open crumb than last time! More rye than Dan Lepard's mill loaf, this had 22.5% rye, 22.5% wholemeal, and 55% white. A darker mix, but still enough white to let it rise.

Here's a shot of it after kneading... nice and stretchy!

gluten stretched after kneading

Puzzled by the lack of rise on the final prove, but it made up for that with its successful oven spring. I also used the smaller of my two ovens this time - the thermostat on the big oven is well and truly broken... So it has a fan function which I can't turn off. Regardless, this loaf didn't seem to suffer for it. Maybe the crust isn't quite as thick as previous batches, but still a nice loaf.

Tasty rye & wholemeal sourdough!