I think that I may finallly be ready to move up to a new formula. The Norwich Rye Sourdough is working out just about every time I give it a go. I still need some work on my slashing, but it's comming together. Better yet the stuff has good texture and tastes great!
This recent attempt turned out a little lower on hydration than I wanted. I think the "inexpensive" (cheap) scale I have been using is about worthless. So instead of 900 g of flour I think I was a little over 1000 g and water was under 500g. Pretty dry stuff. Stretching and folding was a little difficult due to the lack of moisture, but in the end it all came together. I let this one retard for a full 16 hours and it has a very nice sour flavor and smell.
I do have a question...
Autolyse. I've read that sometimes it's good to go as long as 60 minutes. I'm not sure I understand why 60 minutes would be better than 30. Isn't the idea to give the moisture a chance to be fully absorbed by the flour and not just coat it? If that happens in 30 minutes what would be the benifit of 60 minutes?
Does the higher the hydration mean the more open the crumb? I think I've read that somewhere. Is this correct?
Thanks again for all your help. Any suggestions on what to try next? :)