If you are wondering, where is the 6th attempt? The 6th was a repetition of the 5th attempt: 99% rye sour dough.
Unfortunately my 7th attempt one didn’t work out too well… I think I’m just not ready for high hydration dough. High hydration dough + stretch and fold= Unfamiliar territory.
Used raisins and walnut for the bread. That combi doesn’t seem to work too well. Maybe just walnut on it’s own or raisin + cinnamon.
It just didn’t feel right before shaping it. As though the gluten had not developed properly.
Even though it looks ok before cutting it, the texture and chewines is just not right.
Will need to do stretch & fold with a basic bread flour sour dough recipe (low hydration) first before I attempt this again.