PdC

 This morning's PdC made in a hurry; but good.

About 6am I ground 25 g rye and 175 g of red winter wheat as fine as possible, then added 400 ml of water, a tsp of instant yeast, and 100 g of very good starter, stirring well. I put a shower cap on it and let it sit at 85F for a couple of hours.

Then, I used a wooden spoon to stir in 400 grams of GM bread flour making a rough dough, put the  shower cap back  on it, and put it back its proof box for half an hour. 

I kneaded it lightly. and put it back in its proof box. it was still not a smooth dough. Then at 20 or 30 minute intervals,  I took it out and did a stretch/fold.  After 4 folds in the course of 90 minutes, the magic of the sour-dough had turned it into bread dough, and I let it ferment for an hour.  (I watch the dough, not the clock.)

I shaped the loaf, and put it in a banneton with it's shower cap, where it sat warm for ~ an hour. A little after 10 am it went into a 400F oven for 35 minutes.  

It was served at noon with pea soup.  A mild bread, not a full flavored sour-dough, so it let the thyme and rosemary tones of the chicken stock used to build the soup come through.  It was good soup and good bread, but together they made an excellent meal.