Simple Sourdough with Stiff Levain and Rye

Bread-baking has fully converted me to the metric system, but it hasn't yet convinced me to suspend my impulse to experiment rather than follow recipes or formulas. For the most part! I love to read and absorb recipes, but I always seem to end up using my new-found tool of baker's percentages to invent my own loaves. 

I've really wanted to experiment with a stiff levain for a long time (biga-like strength? Yes, please!), so I decided to give it a whirl. I put together a simple formula and hoped for the best: 

Levain:

50g 100% hydration starter

75g ap fl

25g water

Final Dough:

levain

340g ap fl

60g whole rye fl

330g water

5g malt

5g apple cider vinegar

11g salt

1) Create levain; I let mine ferment for 14 hours. It looked so stiff, I couldn't imagine it fermenting fully. But it did!

2) Mix final flour and water, and autolyse for 1 hour

3) Added levain and other ingredients; Slap/fold for 4 minutes

4) Stretch and fold ever 30 minutes, for 2 hours

5) Rest on counter for 1 hour

6) Retard in refrigerator for 1 hour

7) Shape and place in banneton; proof in the refrigerator for 20 hours

8) Remove and rest at room temperature for 30 minutes

9) Slash and bake at 450 for 30 minutes with steam, 17 minutes without

 I couldn't have asked for better ovenspring. The loaf was really tasty; strong in flavor--simultaneously malty and tangy. I enjoyed working with the stiff levain, and I'll definitely be experimenting with it again in the near future!

 Edit: Looks like my friend made good use of her half of this loaf!