WoodenSpoon's blog

hey yall, I made some sourdough with rye and its tasty as all get out. I made it with 455g KA bread flour, 195g freshly ground whole rye flour, 130g 100% hydration chef, 486g warm water and 14g of salt.

Yesterday, I dissolved the chef in the warm water and added it to the flour mixture, I mixed it gently with a dough scraper then a wooden spoon and set it to autolyse for 45 minutes. That completed I spread the salt over the counter and gave the ole rascal a series of slap and folds separated by a series of short rests, once the dough was pretty properly developed I gave it a stretch and fold and let it sit for around and hour and a half or so. During that time I gave it two additional relatively evenly spaced stretch and folds then I popped it in the fridge and gave it another stretch and fold an hour later and another an hourish later.

Today I took the dough out, let it sit at room temp for an hour and a half or so, shaped it and proofed it for around three hours, during the last 50 minutes or so of proofing I preheated my oven to 550, later on right before I scored it I splashed a bit of water on the preheated sheet pan I use for steaming, scored it, slid it on in and gave it another sizable splash of hot hot water. I baked it at 550 for around two minutes, then I turned it down to 475 for 15 minutes then 450 for another 20 or so. This is a large loaf so I tented it with some tinfoil after the first 15 minutes to allow the internals to catch up to the externals.

Today/yesterday I made some sourdough with steel cut oats and a touch of whole wheat. It came out so darn good.

Yesterday I made the dough with 600g bread flour 30g ww flour, 157g chef (100% hydration), 467g water, 60g oats (60g is the dry weight I soaked em for two hours) and 13G salt. 

First I combined the water and the chef then added the two to the flour/oat mixture, after incorporating everything I let it autolyse for 45 minutes, that completed I gave it a stretch and fold, spread the salt on the counter and gave it a good set of slap and folds, allowing it to grab some of the salt with each slap. Then I let it ferment at our albeit quite cool room temp for around two hour and I gave it a stretch and fold roughly every forty minutes. Then I tossed it in the fridge and gave it a gentle S&F at the one hour mark and the twoish hour mark. 

This morning I removed it from the fridge and set it in a very very conservatively preheated oven to warm up for two or so hours maybe a bit more. (its so cold in my house) then I shaped it and proofed it at room temp for around two hours. then into the oven it went, preheated to 500 and steamed, then after a few minutes down to 470 then after 10 minutes down to 465 for the remainder of the bake!

This is the country loaf that I mixed up yesterday and baked off today. I made it with 600g bread flour, 48g rye flour, 30g whole wheat flour, 170g chef (100% hydration) 525g water and 15g salt, Yesterday I dissolved the chef in the water then added it to the flours and gave it a 40 minute autolyse. after that I gave it a nice set of slap and folds adding the salt. I continued to fold it until it seemed properly developed then let it ferment for an hour at room temp. at the thirty minute mark I gave it a stretch and fold, then another at the hour mark. I then retarded it over night. Today I removed it from the fridge and let it sit at room temp for an hour and a half or so, then divided, pre shaped and shaped it and let it proof for almost two hours, I preheated the oven and my stone to 550, gave it a generous steam and baked it for around fifteen minutes at 470, then another fifteen or so at 450. It smells amazing and tastes real nice to.