I awoke from uneasy goals this morning at six to mess up one other rye.

Previous midnight final night time, drained however too spaced to sleep, I combined a preferment — 11g of rye sourdough to 300g of complete rye flour (an inoculation charge of three.6%) and 240g of water. I additionally stirred up a malt scald — 10g of rye malt to 50g of sizzling water.

The plan was to wake and blend these two along with 400g of all function flour and 7g of caraway seeds plus 225g of water to make a 44% rye bread at about 70% or 75% hydration. However I mistakenly used solely 300g of flour. I questioned vaguely why the dough was tremendous sticky and slack (I believed the issue was that I used AP flour and never bread flour) however, as standard, ignored the true situation.

This primordial ooze-slime-sludge dough resisted shaping. Lastly, with the assistance of a little bit further rye flour and a bunch extra water to glaze the goo, I managed to roll it over itself from completely different instructions a few instances. It appeared like a wacky Claes Oldenburg sculpture: a damaged half-used tube of toothpaste spouting dried up streamers from each crack. By some means I managed to meld this unruly mass onto a sheet of parchment paper. I smoothed the highest with extra water, then plopped it right into a small oval dutch oven, preheated to 450F/232C. Twenty minutes lid on. Twenty minutes lid off. Ten minutes out of the DO until a bang on the underside sounded tight and tubby. And so I current my newest screw-up: an inadvertent 50/50 rye/wheat bâtard made with a 1.6% rye scald and a hydration degree of 85%. 

Crispy crust. Candy-potato-soft ethereal crumb. Good bitter taste. A touch of malt lusciousness within the background. Simply sufficient caraway to be observed however to not dominate. 

Rob