December 21, 2018 - 7:44am
Modified Vermont Sourdough
For this bake, I used Hamelman's Vermont Sourdough (10% whole rye) as my base, but I made a few modifications for flavor and dough handling. I've made this recipe before and enjoyed it, but I found the dough a little too stiff when shaping, so I increased the hydration from 65% to 75%.
I did this by making a rye soaker the night before, hydrating the rye at 100%, without reducing the water in the final mix. This particular loaf retarded overnight (around 13 hours) in the fridge.
And here's a pic from when I took the lid of the combo-cooker off. I'm still working on my stencil skills-- some of them came out better than others.