Whole-rye & spelt sourdough
Made two 1.5lb loaves of sourdough with whole-rye and spelt flour. I retarded the shaped loaves for close to 24hrs, then gave it a 2-hr warmup before baking.
Based on the hole structure it looks like I could've given it another hour of proofing at room temp, but I honestly prefer a tight crumb for everyday bread. The taste is great, mildly sour and full of nuttiness & complexity from the spelt and rye. I think next time I will also retard the mature levain overnight before mixing the final dough and see what that does to the acidity. At that point I will be up to a 4-day bake cycle from initial feeding of the refridgerated starter to pulling the final loaves from the oven!
Overall formula (using 20% pre-fermented flour):
40% KA AP flour
40% KA Bread flour
10% HM Whole-rye flour
10% BRM Spelt flour