After baking a number of failures (that’s a separate, loooong blog post) this morning I’ve finally baked a sourdough loaf to show off:

20% rye, 10% spelt sourdough loaf.  top view.

from another angle

pretty good crumb.  I’m happy with it at least.

roughly, here was the recipe in terms of bakers percentages:

• * 20% rye flour
• * 10% spelt flour
• * 70% bread flour
• * 72% hydration
• * 20% sourdough starter (just all-purpose flour.  the yeast was fairly active)
• * 2.2% salt

and so I can remember, here was my technique:

• * mix everything together with the kitchenaid at power setting 2 for ~12 minutes (maybe a bit long but whatever)
• * put the dough straight in the fridge (I didn’t have time to bake that day!)
• * take the dough out 2 days later (dough didn’t rise much in the fridge)
• * let the dough warm to room temperature with the oven on low for 2-3 hours (the dough rose a bit during this time)
• * fold and shape the loaf
• * place in bannetton and back into the fridge overnight (~6 hours)
• * score the loaf
• * bake at 450F in the lodge dutch oven for 55 minutes straight from the fridge
• * open the dutch oven and take pictures of the unexpected results