Week 204: Rye cheddar sourdough loaf

Restarting my sourdough breakfast in the office which means restarting my regular sourdough weekends.

I think I have worked out a good schedule for proofing my dough. But still much learning required in the shaping department. Maybe it’s time to revert to a classic dough without any fillings and see if I can better work on shaping the loaf. 🤔

Starter feed: 20g starter + 50g bread flour + 50g water; 1405 8th Sep

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

Dough: Autolyse weight + 95g starter; Start knead: 5 min + 5 min; 2015

1st fold: 2115

2nd fold: 2145

3rd fold: 2215

4th fold: 2245

Pre-shape (+ 50g cheddar): 0100 9th Sep

Shape: 0115

Final proof in fridge: 0125

Remove from fridge: 0930

Bake: 1354

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