Week 208: Rye parmesan sourdough loaf

This is a picture of the last loaf sourdough loaf I baked just before I left for my German trip. I was out of cheddar and ended up using the parmesan that’s been “aging” in my fridge. As parmesan is not as melty, I cut them into tiny cubes in the hope of incorporating them better.

Incidentally, the crumbs were one of my favourites recently. The parmesan weren’t visible in the pictures, but, you can definitely taste it in the loaf. Happy days.

Starter feed: 20g starter + 50g bread flour + 50g water; 1306 6th Oct

Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 1946

Dough: Autolyse weight + 95g starter; Start knead: 5 min + 5 min; 2018

1st fold: 2120

2nd fold: 2200

3rd fold: 2241

4th fold: 2322

Pre-shape (+ 50g cheddar): 0103 7th Oct

Shape: 0122

Final proof in fridge: 0131

Remove from fridge: 0924

Bake: 1217

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