Week 181: Rye cheddar sourdough loaf

One of those rare occasions where I did not score the loaf deep enough, and there was surprisingly high amount of oven spring, finally, the loaf had a crack at the top of the loaf, breaking the otherwise “gentle” scoring. Still, definitely one of the better crumbs where it is soft and airy and cheese bits are nicely distributed.

Starter feed: 20g starter + 50g bread flour + 50g water; 0855 21st Oct

Refrigerate starter: 1330

Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; Refrigerate; 1400

Remove starter from fridge: 2100

Dough: Autolyse weight + 100g starter; Start knead: 5 min + 5 min; 2240

1st fold: 2325

2nd fold: 2355

3rd fold: 0025 22nd Oct

4th fold: 0055

Bulk in fridge: 0057

Remove from fridge: 0843

Pre-shape (+ 50g cheddar):  1215

Shape: 1235

Bake: 1425

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