Several months ago there were a slew of great posts on breads with rye starters - Khalid, Arlo, Syd, Lumos and I've probably missed some. I didn't have a rye sourdough starter, so I bookmarked a bunch of these posts and forgot about it. Then I made a rye sourdough starter so I could make Whitley's Russian Rye, but it was only when Joyfulbaker posted on Hamelman's mixed starter formula (p. 162 of Bread) that I realized I could make it with my new rye starter. In doing so, I found I had extra high hydration wheat starter, which looked so nice I didn't want to throw it out. So I adapted the Pugliese recently posted by Sylvia to use starter instead of poolish.
Although it changes the character of the bread, I think the adapted version works pretty well.
The Hamelman is a delicious, balanced formula. I tweaked it by swapping out a little of the bread flour for whole wheat. Other than that I followed instructions.
Formula for Sourdough Pugliese:
| Final | Starter | Total | Percent |
KAAP | 120 | 71 | 191 | 66% |
Durum | 100 | | 100 | 34% |
Water | 145 | 89 | 234 | 80% |
Salt | 6 | | 6 | 2.1% |
Starter | 160 | | | |
Method:
Mix all but salt and autolyse for 40 minutes. Add salt. Mix for several minutes in the bowl by scooping dough from the edges to the middle. Stretch and fold on counter 3 times in half hour intervals. Continue bulk ferment for 1 hour after last stretch and fold. Shape into boule and proof upside down in bowl. Bake at 450 for 15 minutes with steam, 30 minutes without.
