I decided that I wanted to change things up a bit this week, after falling into a rut making the same bread every week for a while.  Looking back through some of my favorite breads from the past, I decided that I would bake a rye sourdough with a nod to PiP's 40% rye [1].

Formula

343g AP

254g Dark Rye (Bob's Red Mill)

38g WW (fresh milled, hard red spring)

120g mature levain (100% hydration, fed WW flour)

385g Water

13g Salt

I used my typical process for this bread.  Mix all but the salt until incorporated, then rest for 30 minutes.  Add salt, use pinch method to incorporate, slap/fold about 30x, rest 30 minutes.  Gentle stretch folds about 20x, rest 30 minutes.  Four gentle folds, rest 90 minutes.  Four gentle folds to help release the dough from the container, then pre-shape and rest for 15 minutes.  Final shaping (batard in this case), proof in a banneton for 75 minutes, then into the fridge for about 4 hours. (NOTE: all "resting" done at RT since it was pretty warm.)

Bake covered at 475F for 15 minutes, then uncovered for 20 minutes.

I was very happy with how this turned out, and I think my dough handling skills are getting better......I remember this same bread at same hydration really being a major pain the first time I made it! :)

Fresh out of the oven:

Crumb shot:

Kicking myself for not making some pastrami...... :)

Rich