RWC SD 5/4/19
Back again with more RWC sourdough. Mostly the same process as I usually use, with a few changes..... I built my levain using 50/50 AP/Rye instead of my usual WW. Adjusted the amount of WW in the formula to keep that % about the same. I used a mix of black and white sesame seeds to keep my loaf from sticking to the towel that lines my banneton. Here are the details......
1000g AP flour
205g WW flour
240g Starter (100% hydration)
Mix flours, water and starter, let rest 30 minutes. Pinch in salt, do ~20 stretch/folds, then rest 30 minutes. Repeat s/f, bulk proof ~1.5-2 hours. Divide, pre-shape, rest, final shape, proof in bannetons for 1 hour @ 75F, then into fridge for 2 hours. Bake in oven preheated to 475F, covered for 20 minutes, uncovered for 20-25 minutes.
Observations: This dough rose well during bulk and final proofing, and felt very light and "bubbly". I noticed that the outside of the dough seemed as though it had dried a bit, I'm thinking it gave up a bit of moisture to the towel lining the banneton......I don't recall seeing this before, but it could also be from the time in the fridge (I didn't put the loaves in a bag like normal.) Good oven spring. The crust seemed duller, more dry than normal, and the bloom seems to show the dryness of the skin that I noticed. Crumb is a bit tighter than normal, which I attribute to rough handling in final shaping. Flavor was great, loved the additional flavor from the seeds. I need to repeat this one to see if it performs the same. My gut says that the starter was more active with the rye incorporated into the feed, but with so many variables at work with every batch, who knows?!?!? :)
Happy baking, all!