54.5% dark rye sourdough
UK
After nailing normal sourdough without a dutch oven, just tinfoil cloche and manual steam, I decided to try infusing rye flour.
250g Matthews costswold churchill strong white flour
250g waitrose dark rye flour
100g starter (30g active starter, 60g rye flour, 60g water)
332g water to keep it 70% hydration
11g salt
Fermentolyse for 30 mins
Stretch and fold
Rest for 30 mins
Add salt
Stretch and fold
Rest for 30mins
Stretch and fold
Total bulk fermentation time 3.5 hours at around 26 to 27 celcius ambient temperature (in a cupboard near the boiler)
Shape the sticky dough to a ball, and rest in the cake tin, no counter top rest
Cold proof for a total of 10hrs overnight
Bake to 230 celcius, with steam and cloche on for 20mins
Bake uncovered for 200 celcius foranother 20mins
8 hour rest on a cooling rack after baking
Sour like sourdough, with a bit of earthiness from the rye flour