40% Rye Caraway Sourdough

This bread is adapted from Hamelman's formula for 40% Rye Caraway Sourdough. Formula was exactly the same save that I omitted the yeast and method was different.

While the formula called for the levain to be prepared for 14 to 16 hours, I had done only 10 hours as I live in the tropics and the temperature in the house was probably around 34 degree centigrade. Bulk fermentation was 2.5 hours which happened at night, so temperature in the house was probably around 29 degree centigrade by then. In between the 2.5 hours, I did 3 (or was it 4) folds. The formula did not call for an overnight retardation but I decided to do it anyway because I was going to stay up until past midnight to bake. So shaped the dough, put it in a banneton and in it went to the fridge for 10 hours.

The next morning, the dough went straight from the fridge to the oven with steam for the first 12 minutes and the rest of the bake time without steam. 

The result was better than I had hope for as with the longer bulk fermentation (2.5 hours instead of 1.5 hours the formula called for and in a hotter environment) and the overnight retard, it was expecting a loaf with alot of tang. But surprisingly, it wasn't overly tangy and I think it is just nice for my palate. Couldn't be happier.

Crumb shot below.