Finally happy with a loaf!

3 week old mostly rye starter. Really happy with this loaf and although I can make a few adjustments it’s the first successful loaf with my rye starter (and my cats help). Tips welcome 🙂

We joke that the cat bakes the bread with a bit of my help. She always does a check up when the lid comes off and when you slice it for the first time. She’s my emotional support cat.

Recipe:

Ingredients
450g white bread flour (13% protein)
50g whole wheat bread flour (15% protein)
320g warm water (64%)
100g rye starter (20%)
10g salt (2%)

Steps
Mix water, starter, and 10g flour. Add salt, then mix in the remaining flour. Rest for 45 minutes.

Stretch and fold 5 times: rest 30 minutes after the first two folds, and 1 hour after the last three (less for warm climates, more for cold).

Perform 2-3 coil folds, then shape into a ball. Rest in a lightly oiled bowl for 2 hours (less for warm climates, more for cold).

Shape into a tight ball and place seam-side up in a rice-floured banneton. Cover and proof in the fridge for 9-12 hours.

Preheat the oven and Dutch oven to 250°C (480°F). Turn down heat to 230°C (450°F) when putting in dough. Turn the dough onto parchment, score, spray with water, and bake for 30 minutes with the lid on, turn heat down to 210°C (450°F) then 20 minutes with the lid off.

Let cool for at least 4 hours if not 8 before slicing.