Week 172: Rye sourdough loaf

This week’s loaf. Crumbs are fairly opened, but very even. Nice flavour.

Starter feed: 20g starter + 50g bread flour + 50g water; 1000 23rd Jul

Autolyse: 340g bread flour + 45g rye + 9g salt + 288g water; 1700

Dough: Autolyse weight + 100g starter; 1735

Knead: 5 min + 5 min; 1740

1st fold: 1830

2nd fold: 1900

3rd fold: 1930

4th fold: 2000

5th fold: 2030

Shape: 2130

Final proof in fridge: 2145

Remove from fridge: 1940 24th Jul

Bake: 2215


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