Week 188: Rye cheddar sourdough loaf

Love, love, love this loaf. The crumbs were super light and airy. And the cheese cubes were pretty well distributed. The next week’s breakfast is going to be very good.

Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 0105 10th Feb

Starter feed: 10g starter + 20g bread flour + 20g water; 1045

Starter feed: 20g starter + 50g bread flour + 50g water; 1540

Dough: Autolyse weight + 100g starter;

Start knead: 2148

End knead: 5 min + 5 min; 2207

1st fold: 2237

2nd fold: 2307

3rd fold: 2337

4th fold: 0007 11th Feb

Pre-shape (+ 50g cheddar): 0152

Shape: 0207

Remove from fridge: 0932

Bake: 1250

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