I've been learning and lurking on the site for about a year now and have learned so much from all of you! Thank you!
Here are pictures of the latest bread I've made, a long fermentation wholewheat-rye sourdough.
Here is the crumb shot:
I'm really happy with this recipe which is as follows:
100 G whole wheat flour
100 G rye flour
200 G bread flour
100 G all purpose flour
105 G starter (100% hydration)
20 G salt
300 G water
I mixed and, rather than autolyse at this point, I tried some stretch & folds, but found it way too sticky....so I wet my hands several times and it was easier to do the S&F (but it was more like kneading than the usual S&F with a higher hydration dough). I continued the S&F for about 30+ minutes, covered it with tin foil and left it on the counter (72 degrees F) for 7.5 hours and went to sleep. The next morning I then shaped the dough and let it rise for 45 minutes. I baked it at 450 degrees F for 20 minutes with steam throughout the entire 20 minute period (cast iron pan with a towel and water). The crumb is very moist, as if it had been a higher hydration dough, and rather sweet-nutty tasting. I really like the flavor of this one! Any suggestions for improving this?