Week 180: Rye cheddar sourdough loaf

Pretty happy with this loaf, except for one little problem. The cubes cheddar were somehow pushed into one part of the loaf! So I had 4 days of regular rye toast and only 2 days of rye cheddar toast. 😂

Starter feed: 20g starter + 50g bread flour + 50g water; 1230 14th Oct

Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; Refrigerate; 1030 14th Oct

Dough: Autolyse weight + 100g starter; Start knead: 5 min + 5 min; 2030

1st fold: 2120

2nd fold: 2150

3rd fold: 2220

4th fold: 2250

5th fold: 2350

Pre-shape (+ 50g cheddar): 0100 15th Oct

Shape: 0110

Bake: 0800

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: