As I had the mixer out for making onion baguettes, I thought I’d play around with the rye sourdough and use all wheat flour on day 2 and use the mixer to try and get some gluten going, and try using the banneton again and see if I could get that working.
So on day 2 I added 350g granary bread flour (normally it’s 330g of flour on day 2, but I was just using up the end of a bag), plus 5g salt, and I started off with 150ml of water, so I could add up to 50ml more if I needed it.
This turned out to be way to liquidy, so I had to add in extra bread flour to make it more like a dough. After about 3 tbsp extra flour, and lots of mixing, it started to show signs of gluten strands. If I do this again I think I’d start by not adding any extra water.
So just need to fix a few things. So next time I’ll not add any water on day two to start with. I’m also going to line the banetton with oiled cling film to stop the sticking.