Now that was fun...

... I used my 100% hydration Starter because I had to feed it anyways so I thought I take some out, feed it for a 2 loaf batch of bread.

The Recipe that I made up for those loafs where :

430g mature 100% hydration Starter made of 50/50 strong bread flour and Whole wheat flour.

600g of strong bread flour

200g of whole wheat flour

200g of Rye flour

800g of tepid water

    2tbsp Sunflower Oil

    2tbsp Caraway Seed

  40g of Salt

I mixed the flours and the water and let it Autolyse for 1 hour.

I added the Salt , mixed the Salt in and then wanted to french knead the dough. * Or so I thought *

The dough was very wet and it was impossible to french knead it, one gets a feel for the dough and with that know if it is possible or not.

So I took  flour and started to add it to the dough and gently folded the dough and pressed it and added more flour until I had a consistency that was smooth and not sticky.

I could proceed to knead the dough gently until it was smooth, not sticky and elastic.

I must say, it was the most beautiful dough I have felt since I am baking bread.

Now I had to wait for it to triple as I wanted a quite Sour bread / breads.

My hubby had made Pizza earlier so I used the warms above the Oven on the cooker to bulk ferment the dough.

It tripled within 3 hours, maybe a bit less.

I shaped the bread's , let the bench rest for 10 minutes, re shaped them , put them in their bannetons where they now await baking.

I have 2 Dutch Ovens in the Oven which I will preheat about 45 minutes before the bread's finished proofing.

I just though that the Dough turned out so lovely even so it was way to wet.

In the beginning of my baking I would have cried and through the dough away thinking I can not save it and worried about adding flour resulting in a bread that is not nice.

I shall make pictures how those breads turned out.

I am quite exited.

For Sourdough bread's that would fall under * Quick bread * lol