Light Rye Bread or the blob

I wanted to make this bread before the end of April, because...

I am not a mellow person.

There it is, in black and white.

If there are three breads in April's Mellow bakers challenge, then I will bake all three.

There were a couple of problems with my plan, the most pressing was the lack of my books.

Good news, I found a recipe on line and assumed it was correct.

I made the sourdough with rye flour,
water
mature sourdough

This ripened for 14 to 16 hours. Things looked to be going fine, I made some grey-brown slime and watched it bubble. Been there.

I rushed home from work and put

high gluten flou
rwater
1 T salt
yeast
the sourdough mixture

into a bowl, mixed it and thought that I needed some more flour, added a little more then cut the dough in half and added caraway to half a loaf.

let it rise until doubled, and then, when I poured it out, I had a blob. An almost impossible to shape, limp mess.

Shaped into boules, left to rise for another hour. I tried to slice them, oh, slicing slime never works. Never

Into the oven to pray for spring.

I have seen some beautiful looking loaves from this recipe, maybe, is this the recipe. And thanks to some number checking from some fellow bakers, I had the right recipe.

I ended up adding at least a half a cup of flour during the initial mix, I should have added more, but I am hesitant to add lots of flour to a recipe.

The good news is, the bread is delicious. I just won't be making this one again.