I have made this recipe many times, as it's my wife's favorite. However, the last few times I felt the first rising was too fast and as a result the dough didn't develop enough strength. The resulting bread was too light and fluffy. It got better after a day of rest, but it was still too airy for my taste. So, this time I skipped the instant yeast altogether, thinking a slow first fermentation would help help develop the flavor and strength better. My starter has always been very vibrant, so I didn't think it would be a problem to depend on it entirely. Well, after about three hours of not seeing any appreciable difference in the height of the dough, I went ahead and divided it for final proofing. I have little confidence I'll see much of a rise during this phase either. Maybe I'll get a little redemption in the oven? In the past I used what the recipe calls for -- 1 1/2 t. of instant yeast. It always doubled after a very short time--especially in the hot Atlanta summer. My kitchen is about 79F, so it's not a temperature problem. I've never experienced this problem with other recipes that rely only on the sourdough starter. Are the seeds too much of a burden for the natural yeast to lift? The recipe is 50% high gluten flour, 50% rye. Any ideas?
The Gray zone is 50% Rye. Which is my own label to a dough when I have to decide: Is this a rye or is this a wheat dough?
I think there is a conflict that has to be balanced. The rye likes developed sour and quick proofing, the wheat is a little more flexible but doesn't do too well with quick proofing, the wheat needs the yeast. I would include the yeast but might put in just a little less or find a cooler place to proof.
You have baked it by now, so how did it come out?
Mini O
The bake went ok. The dough did rise noticeably while proving in the tins. I guesstimated when it was ready to into the oven. Probably could've held off a little longer, but my timing was all off with this thing. There was good oven spring--perhaps too good, since there was a blowout on the top of each loaf. But the crumb was much tighter, which is what I was trying to accomplish. Next time I will definitely go back to using instant yeast. If it rises too fast I'll just degas it and make it start over again. Thanks for the tip about ryes. I guess anything 50% needs a little helping hand.