Same formula, same kneads but one hour fermentation and four in the tin. Rose very slowly. (Good example of why guides such as the fingertip test should be used with caution. Poked it after three hours and the indentation hardly moved – in theory it was on the verge of collapse only it wasn’t!).
Crumbly, sticky crumb. The previous flying saucer tasted better with its greater crust/crumb ration.
Rick is suggesting a 60% white/40% wholemeal mix with three hours fermentation and three prove or using a more acidic rye starter. Ideas to think about.
The PArtisan Baker 