Sourdough with mixed liquid starters two ways
After several tries at croissants, I decided that for the sake of my waistline (and those of my family) I should give it a rest. I was thoroughly frustrated with trying to sort through multiple approaches with multiple rationales, and decided that what I really needed to do was try something else that didn't require deep study. So I pulled out my rye and wheat starters, built them up the way I wanted to  no books in sight  and the next day mixed up some dough. I made enough for two big loaves but decided to refrigerate one of them after shaping so we could eat both fresh instead of one fresh and one day old. I was also interested to see if there would be any difference between them. The short answer is a little.
The loaf pictured above was baked with no retard. Even though I've been working hard at developing dough and I thought I'd got it after 25 minutes on low speed in the kitchen aid, some may say it is not quite there.
I don't know. What say you?
The second which was in the refrigerator for 20 hours before coming out for a three hour proof had a less appealing crust, but perhaps better crumb. So development continues in the refrigerator?
In general I was very pleased with the taste and texture of this bread which is quite light and airy, with a crisp crust (both loaves.) The retarded loaf has just a hint of sour while the one baked same day has none.
Here is the formula:
Rye Sour  Seed  Feeding  Total  Percents 


Seed  70 





Rye  37  107  144 



Water  33  106  139  96% 




 283 



Wheat Starter 






Seed  30 





KABF  3 
 3 



KAAP  14  100  114 



Rye  1 
 1 



Water  13  142  155  132% 




 272 










 Final  Rye Sour  Wheat  Total  Percents 

KABF 

 3  3  0% 

KAAP  500 
 108  608  79% 

Rye 
 138  1  139  18% 

Whole Wheat  16 

 16  2% 

Water  251  133  148  532  69% 

Salt  14 

 14  1.8% 

Rye sour  271 


 33% 

Wheat starter  260 





Rye factor  0.96 





Wheat factor  0.96 












Mix all but salt and autolyse for 55 minutes 


 
Add salt and mix on first speed of KA for 25 minutes including 

 
several scrape downs 




 
BF for 2.5 hours with 2 S&F on counter 



 
Cut in half, preshape and rest for 20 minutes 


 
Shape and refrigerate one loaf in brotform 


 
Proof the other in couche for 2 hours 15 minutes until soft 

 
Bake at 450 for 20 minutes with steam, 22 minutes without 

 







After 20 hours remove loaf from refrigerator and proof on counter for 3 hours.  
Bake at 450 for 20 minutes with steam, 22 minutes without 

 






