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

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