Week 184: Rye cheddar sourdough loaf

A nice cheesy loaf for breakfast next week.

Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 2300 12th Jan

Starter feed: 20g starter + 50g bread flour + 50g water; 0730 13th Jan

Dough: Autolyse weight + 100g starter; Start knead: 5 min + 5 min; 1700

1st fold: 1815

2nd fold: 1900

3rd fold: 1945

4th fold: 2230

Pre-shape (+ 50g cheddar): 2305

Shape: 2315

Final proof in fridge: 2320

Remove from fridge: 1000 14th Jan

Bake: 1715

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