Week 189: Rye cheddar sourdough loaf

Decent loaf. Nothing to shout about but, nothing to complain either.

Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 0140 10th Mar

Starter feed: 20g starter + 50g bread flour + 50g water; 0130

Dough: Autolyse weight + 100g starter; Start knead: 1022

End knead: 5 min + 5 min: 1045

1st fold: 1115

2nd fold: 1145

3rd fold: 1250

4th fold: 1325

Refridgerate: 1400

Pre-shape (+ 50g cheddar): 2134

Shape: 1248

Bake: 1500


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

Create a free website or blog at WordPress.com.

Up ↑

%d bloggers like this: