So I’m currently making a loaf with 100g rye and 400g AP flour (halved the recipe). I started it last night and just showed my loaf and popped it in the fridge for the cold fermentation. It’s definitely more difficult to handle and not holding its shape too well (I guess too much rye, but flour is scarce! Gotta use what I have!). My question is if it still can’t hold a great shape after the cold fermentation, should I still go ahead with baking in the Dutch oven? Or should I just give up and put it in a tin? Thanks!

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