/ck/ - Food & Cooking

>>11499107

Discuss bread baking here.

This is my latest sourdough. I was disappointed with the lack of sourness and large holes in my previous wheat batch, so I tried 100% rye.

55% hydration, 1% salt, 50% preferment at 100% hydration for 24 hours room temperature, 12 hours bulk ferment room temperature, 12 hours bulk ferment refrigerated, 3 hours proof room temperature, 45 minutes bake at 180C.

This is exactly what I want. It's dense and heavy and extra sour. I can taste both lactic and acetic acid, along with the fruity kind of taste you get from stressed yeast. You can't buy this kind of bread in shops.