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How did I do?
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How did I do?


Dough: 76% Hydration, 100g starter, 10% Rye
3:1:1 Starter feed (11hours to peak)

100g, 20%starter (50% wheat)
380g water(save 10g for salt)
500g flour (450g bread, 50g Rye)
8g salt (low salt, faster fermentation)
Autolyse: 1 hour
9:45am start time
Mix in salt and starter. Stretch n fold
Stretch n fold x2, coil fold x2
Rest for bulk: 74.1°
Bulk end 6:45pm (9hours)
Bench rest 45min
Cold retard: 7:30pm-11:45am (16.25hours)
Bake 475 for 30, 425 for 28

by Jaredzun

18 Comments

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  4. Jaredzun

    It was a little sticky when trying to pre shape after bulk fermentation so I wonder if I could have let it bulk slightly longer.

    What I’m a little confused about is my bulk fermentation and starter rising times seem so much longer than other people say they should be at 74°. I’m always so afraid of over proofing

  9. RelentlessNoodle

    Beautiful loaf! Very nice job on the scoring

  10. bakerofsourdough

    Your loaf looks amazing! I think the stickiness was due more to the high hydration. Everyone’s starter is different. Mine happens to be quite fast, other people’s take longer. You just have to determine how your own starter works. Seems to me that you nailed it with this loaf.

  14. marilynbb16

    I can’t figure out how to make mine externally so beautiful!!! I can make a good tasting and pretty round loaf now, but cannot figure out what I’m doing wrong on the outside! Yours is gorgeous!

  15. Euphoric_Reserve_632

    This is beautiful! What did you use to score the sides with the design?!

  17. Prize_Pie8239

    Honestly this looks like bakery-level break.

  18. xdovaqueenx

    Jealous 😭 I’ve baked like 20 loaves now and they never look this good