Hamelman's Rye Sourdough with Walnuts and Raisins

From Bread, 3rd edition, p. 228-229.

This was made very close to spec. I used the rye culture I've been working on for a little over a week. Dough was pretty easy to work with. Overall, very good results for the first effort.

I was working quickly amidst other things, so not a lot of detailed notes.

• Temp after mixing was 76 although formula calls for 78. Should probably have given a bit longer for bulk fermentation to compensate.
• Maybe a longer proof? Either that or it was a touch to long, always hard to tell.
• The better of the two loaves was proofed in the wider banetton and baked in the black cast iron.