FWSY Field Blend #2
My first attempt at this formula. Overall I’m fairly pleased with the result, although I expected a bit more oven spring, a more pronounced ear, and a more open crumb. Perhaps the relatively high percentage of rye is the culprit or, more likely, “operator error.” It’s a very sticky dough and I may have shaped it a bit too tightly fearing it would ooze when unmolded from the banneton. It held its shape quite well when unmolded.
A lovely aroma, and I’m sure it will go well with the frittata we’re having for dinner.