Great questions here! +Doug Essinger-Hileman
- I used 20g starter.
You don't mention what your preferment looked like when you added the rest of the ingredients. Was it just ripe, over- or under-ripe? Do you remember what it looked like?
- the starter itself could probably have been fresher, being whole rye the preferment looked like a thick, dark, grainy porridge covered in holes.
Another question: how was the dough strength when you shaped the dough? Your formula has a relatively high hydration (hard to determine if this hydration will produce a soft/wet dough or not as I don't know the flours involved) and salt at the lower end of "normal." Wet doughs ferment more quickly; with lower salt amounts, gluten doesn't strengthen as much and fermentation moves more quickly.
- it was fairly soft, not too wet, though fairly sloppy to shape.
Also, whole grain tends to ferment more quickly, and your percentage is close to 25%.
Finally, how active was the dough when you put it in the fridge? where in the fridge was it put (lower and toward the back is colder, higher and towards the front are warmer)? and how often did the fridge get opened after the loaf was put in it?
- I'd say it was active, top shelf toward the front, opened once. Taking it out before bake the dough wobbled like jelly.
And one final final: how deeply did you score?
- I didn't score this one, in theory through placing the dough upside-down in the basket (seam at bottom) the cracks should appear naturally.
So how about I try to use half the starter, less whole wheat and the bottom shelf of the fridge?