A question about a recipe: Rye Sourdough

I have a question about the recipe "Rye Sourdough " from Andreas Düss. Love this recipe. My bread is almost perfect but after 30 mins , the crust seems to start burning. The bread still tastes pretty good but I found a few doughy bits in the middle. Should the temp or the time be reduced? Thanks a mil

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Recipe question for: Rye Sourdough

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Nancy
Nancy May 22, 2018

@Jacqueline -
Can't figure it out. Compared your recipe to the two rye breads I make with great success and can't find much different in time or temp.
Have a look if you want to make one or both.
Dan Lepard rye bread via Diana Henry
telegraph.co.uk/foodanddrink/recipes/9203097/Black-bread-recipe.html
Challah gone a rye by Molly Yeh
mynameisyeh.com/mynameisyeh/2014/4/rye-challah
Let us know what you do and how it works out.

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