Week 199: Rye cheddar sourdough loaf

Dear all, there is nothing wrong with this sourdough loaf – I was just venturing with some sage flavoured cheddar, which went very well with the sourdough.

I love how light and airy the crumbs are on these. But looking at the cut, I realise, my problem is with the shaping of the loaf. 🤔 There aren’t too many videos out there which incorporates cheese cubes into sourdough loaves. Any advice?

Starter feed: 20g starter + 50g bread flour + 50g water; 1345 14th Jul

Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 1530

Dough: Autolyse weight + 95g starter; Start knead: 5 min + 5 min; 2030

1st fold: 2125

2nd fold: 2155

3rd fold: 2225

4th fold: 2255

Pre-shape (+ 50g cheddar): 0110 15th Jul

Shape: 0130

Final proof in fridge: 0140

Remove from fridge: 1005

Bake: 1445


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