Week 135: Rye sourdough loaf

My third attempt in 3 consecutive weekends. Baking sourdough loaves is a very time consuming process. Hands on time is not that significant, but one is tied down at home to monitor the situation of the loaf. I have yet to work on a loaf from start to end without refrigeration.

This week I learnt the importance of being gentle during the later stretch and fold stages in order to retain the air bubbles. I am happy to see the improvement of the crumbs compared to last week and I love the chewy texture too.

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