June 6 2015 bake
Recipe based on the Norwich Sourdough from the Wild Yeast Blog.
450g white all purpose flour
60g dark rye
300g Water
182g ~100% hydration starter
11g of salt, dissolved in 50g of water
Water temp is unknown, but room temp was about 25*C
Steps went as followed:
Mix all but the salt, and 50 g of water into a shaggy wet mess. Autolyse for 30 minutes. After that bulk ferment for three hours, with stretch and folds every thirty minutes for two hours, totaling four stretch and folds.
At this point, the dough was shaped and was supposed to be final proofed at room temp for about two hours, but due to it being incredibly warm, it rose *much* faster than I had anticipated, so it went into the fridge at about 5:30 pm, and was baked at about 6:20 pm, with 20 minutes of steam, and 20 without.
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Looks lovely, thanks for the recipe! I've bookedmarked it, I'm determend to try lots of new recipes lol
Looks good to me...and thanks for sharing the recipe too.