The BBA Challenge has had its ups and downs. Unfortunately with this bread I hit the lowest point in the whole challenge. I had problems from the very beginning, my dough refused to get smooth, it felt like a mixture of sand and water, “breaking” as I tried to knead it. I moved on, shaped the bread, allowed it to rise – which, it did not, I barely detect any changes – and baked it.
It was dense, and too chewy for my taste. I definitely need more practice with this kind of a dough. Rye won big time, I got a lesson in humility….
Next day I cut the bread into thin slices and turned them into rye crisps, which were ok, but not great.
I look forward to the reports of my fellow bakers following the BBA Challenge, maybe they can give me some tips to deal with such a tricky dough.