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
Final proof in fridge: 0140
Remove from fridge: 1005