Fed both of my starters before leaving for work on Saturday.
One with white flour and one with organic rye.
I used 80g of the rye discard to make a biga/preferment.
The preferment was also made with rye.
The starters and
the rye preferment had more than doubled by the time I got home from work. Starters went into the fridge and the preferment went into a batch of rye bread which also went into the fridge for a cold fermentation. I was working on Sunday so Matt took the dough out of the fridge late afternoon so it would be ready for shaping and proofing by the time I got in from work.
Baked two rounds in Dutch Ovens.
Sliced this morning for breakfast.
If you look closely you can see a little shine on the crumb.
60g to 80g sourdough starter
220g rye flour
Mix together and leave for 6 to 8 hours or until almost tripled.
530g bread flour
290g water (68%)
15g cocoa (for a darker rye)
2 tablespoons melted butter
Mix cocoa with flour. Add to biga along with water, molasses and melted butter.
Mix by hand and let rest (autolyze) for 20 to 30 minutes.
Add salt. Mix well and let rest again for 20 to 30 minutes.
Stretch and fold 4 to 6 times, 20 to 30 minutes apart.
Dough will feel softer than regular dough.
Bulk rise in refrigerate overnight. Take dough out of the fridge and leave on counter to warm up. Shape, proof and bake.
Bake on stone or in Dutch Oven.
If baking in dutch ovens - while loaves are proofing, preheat pots in the oven at 500°F.
Lower heat to 475°F and bake for 20 minutes. Remove lid and bake another 15 to 20 minutes. Internal temperature should be at least 200°F.