Week 195: Rye sourdough loaf

For the longest time people have been telling me “your starter is not active enough”. Yet no one has ever suggest how I could get my starter to be more active.

Many thanks to Trevor Jay Wilson’s book, “Open Crumb Mastery”, I finally understand the science behind an inactive starter and how to rectify it. While I still have a long way to go with the book (it’s more than 200 pages long!), the crumbs in this loaf is already more “open” than my previous loaves.

I also loved his admission that “open crumb” is merely an attribute sought by sourdough bakers, as it does not necessarily appeal to the person eating the sourdough. So true. 😝

Starter feed (20g starter + 50g bread flour + 50g water): 1030 2nd Jun

Autolyse (340g bread flour + 45g rye + 9g salt + 270g water): 0130

Start knead (autolyse weight + 95g starter): 1950; 5 min + 5 min: 1910

1st fold: 1940

2nd fold: 2020

3rd fold: 2105

4th fold: 2155

Pre-shape: 0028 3rd Jun

Shape: 0040

Final proof: 0044

Bake: 0240

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