Wholemeal rye/ wheat with kibbled wheat and carraway.

After about a year of my last post, I thought I share this one. I have been baking lots of bread past year. Average of 25 loaves a week. Trying to start up my own business from home. As a stay at home dad with 2 kids under 5 it seems to be quite a balancing act. Luckily I only do sourdough bread, and I find it very forgiving... And the fridge became a very good friend. At the moment I am sitting on 45 loaves a week that I am selling, but would like to get to about 80... Then I can say I sell enough to justify a new and bigger oven :)

 This one is a experimental loaf. As I usually bake in tins, just to utilise the space in the oven, it was quite nice to do a free form again. Also usually my doughs are too wet to hold their shape. I really enjoyed baking this one. The dough fermented just over 48 before I shaped it and let it rise for another hour. Then in the oven for an hour with lots of steam.

For those interested: (from memory)

150g white starter, 50g rye starter ( both 100%), 450g water, 20g salt, 200g wholemeal rye, 500g strong wheat flour, 150g kibbled wheat, good sprinkle of caraway seeds (probably 8g). Baked at 250c, turned down to 220c after 20 min.