Week 200: Rye cheddar sourdough loaf

This loaf was unfortunately over proved and too sour.

Starter feed: 20g starter + 50g bread flour + 50g water; 0910 21st Jul

Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 1135

Dough: Autolyse weight + 95g starter; Start knead: 5 min + 5 min; 1501

1st fold: 1550

2nd fold: 1620

3rd fold: 1650

4th fold: 1730

Pre-shape (+ 50g cheddar): 1840

Shape: 1855

Bake: 0009 22nd Jul


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