Durum Rye the Sourdough Way

Another sourdough loaf from our Facebook challenge group,with the recipe on page 60 of Jane Mason's Book.  Mr S reckons it tastes really good.  The crust is very tasty, and the crumb smooth and silky on the tongue.  We should be using durum flour...I used a bag I bought earlier this year from and Italian Stall which is Semola di Grano Duro Rimancinata by Arco.  This is so typical of me..looking around and buying ingredients that look interesting!  I do believe it is Durum flour: it is very finely ground and has semolina's yellow tint, and is very absorbant and elastic.

I have a much better picture from the other side, but I want to show the tear along the base.

The first time I baked this, I put in in a 800g banneton, and it split only on one side along the base...so as it was eaten up so quickly, I tried again, this time splitting the dough into two 500g bannetons...and I had the same splitting along the bottom, on the sides of the loaves facing each other.  Still...this is a journey to improve and perfect sourdough...so I shall have another go soon!

I've been reading around, and I shall try the tray of steaming water in the bottom of the oven for the third try!