I started it at 3am in the Morning * yes I know I am silly but if you suffer from Insomnia you need to do something, right? *
250g mature Stiff Starter * 50% hydration *
400g Bread flour
250g Whole wheat flour
100g Rye flour
2tbsp Caraway Seeds * we like the taste so I used quite a bit *
500g tepid Water
2Tbsp Vegetable Oil
25g coarse Salt
I mixed the stiff Starter with the Water, added all the flours and caraway seeds and mixed it until well combined.
Autolised for 50 Minutes.
Added Salt, gave it a turn in the Bowl, covered the bowl and let it sit for 30 Minutes, gave the dough the turns again, let it sit for 30 Minutes..
I did those turns 6 times , every 30 minutes for 3 hours.
Between the turns I put the bowl in a plastic bag.
Bulk fermentation for about 6 hours and final proof in banneton for 2 1/2 hours.
Oven was preheated to 250C with the Dutch Oven in it.
I baked the bread for 40 Minutes at 250C and a further 30 Minutes at 200C without the Lid.
I just prepared my Dinner as you can see in the last picture and there is NOTHING better than a slice of good bread with a simple Tomato on which I put Pepper , Salt and some light Soy Sauce:)
Since we are a family of 6 and we all love Sourdough bread and , well, bread... I have to start the next one tonight.
There won't be much left by lunchtime tomorrow. lol