Week 175: Rye cheddar sourdough loaf

The biggest problem I have with this loaf is incorporating the cheese cubes. It’s so difficult to ensure they stay in the middle of the loaf, instead of floating to the top, or sinking to the base where they get burned and made the loaf bitter.

And this is one of the rare loaf where I was really happy with the cheese bits. Just look at them, sitting in the cavities in the middle of the loaf. Makes me hungry just looking at it!

Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; Refrigerate; 0950 26th Aug

Starter feed: 20g starter + 50g bread flour + 50g water; 1050

Dough: Autolyse weight + 100g starter; Knead: 5 min + 5 min; 2105

1st fold: 2200

2nd fold: 2230

3rd fold: 2300

4th fold (+ 50g cheddar): 2330

Shape: 0050 27th Aug

Final proof in fridge: 0100

Remove from fridge: 0950

Bake: 1250


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