After a lot of horsing around, here it is. What do I do with it?

http://www.artisanbreadbaking.com/breads/big_rye/big_rye.htm

Barry

I'm making Leader's "Polish Cottage Rye," from his "Local Breads," pages
327-330.

I tripled the recipe, so there is now 8 pounds of dough fermenting on the
counter in two containers.

The recipe says to use a banneton for final rise. That's with the normal
recipe. I want to bake it as one 8 pound round. Has anyone tried to rise
something this big and sticky in a large mixing bowl lined with parchment
paper? I'd have to use parchment paper because the mixing bowl doesn't
have the rings that a banneton has, therefore it won't hold flour like a
banneton will. Not that it would make much difference with this dough.

My alternative is to shape it as a boule and let it rise on parchment paper
and hope for the best. It seems as if it might hold its shape pretty well.

The recipe says to bake at 450F; that sounds okay to me.

Nowhere does Leader give ANY indication of how sticky and tenacious this
dough is, nor does he give any indication of the total hydration, which is
a common failure throughout the book.

Barry

http://news.bbc.co.uk/2/hi/south_asia/7387335.stm

Baking bread on Mount Everest.

Bill