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@dancing james
Starting to play around with recipes
525g mixed plain and rye starter (70g white mother, 35g rye mother, 210g water 140g white flour 75g dark rye)
1025 mixed flours (500g plain white, 125g light rye, 125g dark rye and 275g wholemeal spelt)
650g water
27g salt
Mixed the starter
Mixed flours water and salt and gave both mixes 8 hours
Combined starter and autolyse mix, stretched and folded at five times at approx 50 minute intervals and then shaped and retarded overnight prove in fridge.
It’s a wetter mix than I am used to but giving a nice crumb. Dough did stick to banneton so needed some jiggling to get it to release which may have lost a little air.
(Did make one loaf last night which had been proving at rtp, but it stuck really badly and came out a bit like a cowpat - great flavour and crumb but really messy crust)
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