Week 194: Rye cheddar sourdough loaf

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

Shape: 2130

Bake: 0015 6th May


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