After using KA products and recipes for years, I embarked upon this recipe. Followed the recipe quite closely, even bought a loaf of Jewish rye bread to use some for the soaker. I did put all the bread ingredients into the bread pan of my bread machine and let the dough cycle knead it until it was thoroughly mixed. My sour was made the day before and held at 70 degrees for 16 hours in my bread proofer. I didn’t have much trouble forming the dough, sticky but manageable, and prepared it to bake in my cloche. It came out looking quite nice, but it smelled sour, and not at all like rye bread, and was quite heavy. I waited until the next day to cut it, and the crust was rather rubbery, and the taste was way too sour. I of course want to try this again and am wondering if cutting the sour fermenting time down to around 8 to 10 hours would be ok to reduce the strong sour flavor, or would it be better to use half the fermenting time in the refrigerator? Thanks for any suggestions.

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