Week 182: Rye cheddar sourdough loaf

A satisfactory loaf for breakfast next week. Cheddar was nicely distributed and decent crumb structure. Not great, but, decent.

Starter feed: 20g starter + 50g bread flour + 50g water; 1000 25th Oct

Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 2045

Dough: Autolyse weight + 100g starter; Start knead: 5 min + 5 min; 2208

1st fold: 2300

2nd fold: 2330

3rd fold: 0000 26th Oct

Pre-shape (+ 50g cheddar): 0230

Shape: 0240

Final proof in fridge: 0245

Remove from fridge: 1000

Bake: 1245


3 thoughts on “Week 182: Rye cheddar sourdough loaf

Add yours

      1. Yes you are right. Baking is part art and science in one with an understanding in kitchen chemistry. The thing that makes it all come alive is passion in the heart of the baker who uses love as the key ingredient. 😁


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