This was an experimental loaf. As the weather gets cold I am testing time and temperature.
The idea here was to increase the ratio of rye starter to wheat starter to 2:1 - this was mostly to give it a stronger fuller flavor - that worked. I also let this bulk ferment for about 24 hours. The amount of time out of the fridge is the variable since "room temperature" is definitely different than it was a few months ago.
This formula is for one loaf but I continually get enough rise and spring to actually bake two good sized loaves.
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And it appears that your Boulder Boule is a lovely loaf.
Paul
Beyond the starter, what is the breakdown of rye and wheat in the overall formula? And you know how we love crumb shots, or at least a good description of the density.
Looks beautiful.
Jerry
This was about 12% rye flour not as part of the starter. Wanted to get a crumb shot but all of these were heading off for others. I got a few good reports back, but didn't actually see them.