judy motzkin's cloche slays it again. after various experiments with long-retardation, i began to fool around with rough-milled rye and increasing the amount of starter in the dough (this is a formula from peter reinhardt, by way of wildyeast). this accelerates the first fermentation ("bulk fermentation") of the dough so that you could, if you wanted, have fresh bread in about 6 hours.
rye makes dough sticky beyond belief and appears to become workable by hand only after lots and lots of retardation in a nice cold refrigerator. i followed instructions for time and temperature (which did not include a long cold period), so did not benefit. if you choose to knead a rye-heavy dough by hand, here are some discoveries i have made.
- dough on fingers dissolves most readily in warm water. hot water, apart from being uncomfortable, also cooks the dough onto you.
- answering the phone while kneading is not recommended.
- wood toothpicks are best for getting dough out of the spaces between cellphone keys.
- folding the dough is easier and more effective than kneading it.
this competent but much less delightful loaf is from the stone. still decent oven spring, nice-ish crust caramelisation, but the final rise in the oven was not as uniform, and the crumb is not as well aerated (alas, no crumb shot):