This morning’s sourdough bake. 70% Central Milling Organic Old World Bread Flour, 15% King Arthur Organic Whole Wheat, and 15% Flourist Organic Whole Rye. The dough was 70% hydration, 10% inoculation and 3% salt. Followed @Ann_T’s process. This loaf had 44 hrs of initial CR, a total of 11 hrs on the counter, another overnight CR for 7 hrs, then baked straight from the fridge.
EDIT: Crumb shots added. This is a wonderfully chewy, substantial, flavorful loaf - with a bit more tang than my usual sourdough loaves. I’m assuming part of that is attributable to the 30% whole grain flours?
