Rustic sourdough

[G8trwood]

Tried for a bit more rustic looking loaf. Didn’t have enough tension and it started spreading faster than, um, covid.

Starter was rye, spelt and a bit of semolina, 200g. Flour, caputo bread. Tossed on baking steel at 475. After a bit I turned oven to convection, which activated the top burner to preheat, grrrrrrr. Keep forgetting that, so it got a bit darker.

My wife brushed a little butter on and took this glamour shot. My pic looks terrible in comparison.

 

[voyager 663rd]

I'd take those off your hands. Look great. High hydration rye needs some support/a son of a gun to work with as it's soooooo sticky.

Try using a couche next proof??

 

[mneeley490]

Looks better than my last round sourdough. You could have used it for a discus.

 

[G8trwood]

I left in bulk for 3 days then dumped and shaped. Should have let it warm up a bit (fridge at 34) as I couldn’t get a good stretch. Folded and rolled. I did use a couche out of parchment and let it final proof on counter for 2 hours. My kitchen is pretty cold.

At least the non perfect seem to eat just fine ;)

 

[G8trwood]

Cinnamon, needs more cinnamon

 

[DRKsmoking]

Cinnamon, needs more cinnamon

View attachment 731887

Looks great, love cinnamon

David