Well I baked a loaf of SD Rye however it did not turn out as expected. The flavor was there but the crumb was too tight and the loaf dense and small. This was my recipe.
210 grams bread flour
103 grams rye flour
12 grams sugar
1.5 Teaspoons salt
60 grams white bread starter
2 Tablespoons caraway seeds
1 Tablespoon EVOO
355 grams warm tap water
The original recipe called for instant yeast 1/4 tsp
I mixed everything and let it sit for 24 hours and it doubled in size, shaped it and proofed 90 minutes.
and this was the end result
I was hoping for something like this
Can anyone give me a suggestion as to what I did wrong. The measurements were accurate and I deducted the flour and water because of the starter.