I'm still quite new at sourdough baking but tried my hand at an Eastern European Black bread, which I baked in a Pullman pan. I don't know how well you can see the surface of the loaf, but it is decidedly hollow. I followed the directions precisely.
You'll have to let it rest wrapped in linen for 24 hours before you cut it to it or it will certainly be gummy. These Rye Breads require a long rest after baking to set the crumb.
Josh
after following comments I looked closer (the upside down is throwing me off) and I see the depression. I'll agree with them "overproofed".
Rye ferments at lightening speed with final proof. A good idea if you have time is put in fridge for final bring out more flavor. Best to put in sooner than later if at room temp. It is a very tough one though, wanting to proof just bit more then you've had it. All part of the buzz of baking
You'll have to let it rest wrapped in linen for 24 hours before you cut it to it or it will certainly be gummy. These Rye Breads require a long rest after baking to set the crumb.
Josh
after following comments I looked closer (the upside down is throwing me off) and I see the depression. I'll agree with them "overproofed".
To me, that's a sign of overpoofing. Often rye that is overproofed- which will happen often - will result in that type of crumb.
Looks like it's over proofed and started to fall.
Rye ferments at lightening speed with final proof. A good idea if you have time is put in fridge for final bring out more flavor. Best to put in sooner than later if at room temp. It is a very tough one though, wanting to proof just bit more then you've had it. All part of the buzz of baking