I’ve been an avid bread baker for many years and this summer encountered a problem with my rye bread for the first time. I’ve been using Rose’s Sourdough Rye recipe for years, always with great success. Twice this summer I’ve had what I can only describe as “tearing” in the bread as it rises after shaping. Perhaps it is the humidity? Or poor gluten formation? The dough was slightly more sticky than usual, despite precise weighing, which I compensated for by adding a spoonful of flour so that the consistency was right. Last week’s loaves were perfect, this week, I doubt I’ll be able to salvage them. I’ve attached a picture which shows the problem better than I can describe. It is so disheartening to see otherwise lovely dough stretch and break like this!
Thanks so much for any insight anyone has!