Week 176: Rye cheddar sourdough loaf

If not for that one errant slash, the scoring would have been perfect! 😑 The crumbs for this loaf is a little dodgy, too tight, with random cavities. Harrumph. At least it’s got a decent oven spring.

Starter feed: 20g starter + 50g bread flour + 50g water; 0800 8th Sep

Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; Refrigerate; 0915

Dough: Autolyse weight + 100g starter; Start nnead: 5 min + 5 min; 1430

1st fold: 1515

2nd fold: 1545

3rd fold: 1615

4th fold: 1645

Pre-shape (+ 50g cheddar): 1815

Shape: 1825

Final proof in fridge: 1830

Remove from fridge: 0900 9th Sep

Bake: 1300


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