Not 100% but I’m still very proud.

Recipe:
Matthews White 12.5% // 810g
Matthews Dark Rye 10.3% // 45g @ 5%
Wrights Wholemeal 12.7% // 45g @ 5%
Water // 690g @ 76%
Starter // 180g @ 20%
Salt // 20g @ 2%

Total Weight: 1800g

Method: (Environment 20′ Celcius)
– Fermentalyse – Flour + Water (27′ Celcius) + Starter (24” Celcius)
– Allow to rest for 60mins
– Add Salt in stages, layer in and use your grip to combine.
– Rest 30mins
– Stretch and Fold, flip, followed by Coil Fold 3pts.
– Rest 45mins & repeat until ‘Gluten Network’ is strong. (Usually 2-3 sets)
– Bulk times including from the moment of combining, totals 6.5hrs Approx.
– Shape, method stretch and fold over 3pts, rotate, stretch and roll up tight. Tuck ends and pinch to secure tension. Once in Banneton, pull-tuck from sides centrally to stitch.
– Rest 30mins
– Retard 4′ Celcius overnight approx 12hrs.
– Dutch Oven // 240′ Celcius 30mins // Uncovered 200′ Celcius 15mins

Loaves:
700g Purple Poppy Seeded Sourdough
800g Sourdough

Comments: I really need to get better at scoring.

by thelalilulelomkii