Tag Archives: naturally leavened

Week 174: Rye cheddar sourdough loaf

Whenever I travel to Europe, I tend to stock up some cheeses, because it is just so much cheaper there! So during my last trip to Malta, I bought so much cheese that my chiller is full of them! Advertisements

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Week 173: Rye cheddar sourdough loaf

One of the best oven spring I have for a while. I decided to reduce the hydration of my loaves down to 70% as I find they tend to spread too much before baking.

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Week 172: Rye sourdough loaf

This week’s loaf. Crumbs are fairly opened, but very even. Nice flavour.

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Week 170: Rye sourdough loaf

I have not noticed how reliant I have become on my weekly sourdough loaves. Each loaf is normally divided into 6 portions, which will be savoured over 6 days of the week, and will serve as my breakfast for 5 … Continue reading

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Week 169: Rye sourdough cheddar loaf

My weekly loaf. Decent crumb structure this week but can do with more oven spring.

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Week 168: Rye sourdough cheddar loaf

Trying to get back into the rhythm of my weekly sourdough loaf. The loaves have been rather consistent lately, not sure if that is good or bad. I would like to have improved more, better crumb structure, better distribution of … Continue reading

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Week 167: Rye sourdough cheddar loaf

I have not seen a perfect round nicely scored loaf come out of my oven for the longest time! So this is a much needed inspiration. As some of the cubed cheddar has risen dangerously close to the surface of … Continue reading

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Week 165: Rye sourdough loaf

One of the first thing I did when I got home from my European vacation was to check up on pangzhi. I had the shock of my life when I found that the cap of the container had burst open … Continue reading

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Week 164: Rye sourdough loaf

My last bake before my Eastern European trip. I am surprised how much I enjoyed the breads here. Most hotels provide a myriad of bread loaves and spreads with cold cuts in the morning. So I have eaten a lot … Continue reading

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Week 161: Rye sourdough loaf

It has been a long while since I have a nice-looking loaf. To be honest, I am not sure what I have been doing wrong. So far, the main changes I have made is to reduce the innoculation from my … Continue reading

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