This newbie has a basic question. I reduced the water content in the Artisan Rye so it could be shaped and not spread all over the place as my prior loaves. The crust and crumb came out perfect but I do need to change my baking technique.
As I cracked my Romertopf placing cold dough in a preheated baker I am going to try and use my oven stone for its intended purpose with steam.
How does one know after shaping a dough ball whether it will hold its shape when placed in the hot oven? Is there a way of telling or is it luck of the draw? I let the dough ball set on the counter (proofed and warm) for a few minutes and it seemed to (almost) hold its shape but tossed it in my cracked Romertopf at the last minute as I didn’t want to lose it.
Appreciate your comments.