It has been quite a while since I last made a sourdough loaf. So I thought I should give pangzhi a little exercise. Since it is a rather quiet weekend, I thought I’d take the opportunity to use up the cheese I got from my recent England trip and bake my breakfast staple.
I am happy to report that, despite having been dormant for a while, pangzhi is still doing the job and I am pretty happy with the resulting loaf.
Starter feed: 20g starter + 50g bread flour + 50g water; 1000 5th May
Autolyse: 360g bread flour + 25g rye + 9g salt + 270g water; 1540
Dough: Autolyse weight + 100g starter; Start knead: 5 min + 5 min; 1700
1st fold: 1730
2nd fold: 1800
3rd fold: 1830
4th fold: 1900
Pre-shape (+ 50g cheddar): 2115
Bake: 0015 6th May