Must have been tasty with the honey, spelt and rye. Did you like the flavour?

I bake two at a time on a baking steel in an open oven with steam trays at the bottom, and for the initial part of the bake because it is an electric oven I plug the vents with foil to keep the steam in as I can’t turn off convection on this oven.

Can’t work out from the comments if you make your own sourdough, or if you’re still having a dig at the Dutch bread. Maar, self gebakte is dalk die beste brood.

Do you know about the loaf tins that have a slide on lid? You can leave the lid on for the initial part of the bake (or the entire bake if you like your bread perfectly rectangular).

Lovely oven spring, impressed considering the whole grains in there. Excellent outcome.

Nice that you’ve made the move!

Must have been very tasty with the flax, cheese and honey. And lovely gluten network too.

Now you’re giving me great ideas… 😁😮

Look lovely indeed 😍

Would love to see a pic of the crumb? Looks great

Looking forward to seeing the bread too!

For sure I’d love to see pics of the things you’re baking, sounds lovely.

I’m going through a Trevor J Wilson phase. His Champlain loaf recipe is a very interesting recipe, and some of his techniques I’m playing with again - like a very long autolyse in the fridge.

The bread code went into a lot of detail about this. Think he’s got a diagram out there too explaining it! So, give this a try - if your loaf is a batard shape - score it on the side (not on the top surface). And hold the blade fairly close to fully horizontal with your table (which means it will be at about the correct angle with the bread).

I’ve got 2 different starters, one on wholewheat and the other on whole rye. Since both flours are wholegrain they grow just fine and are fairly similar! In terms of the final bread, I think it will be very similar if you just sub the rye with wholewheat. In fact I completely agree with all the others who’ve said exactly that. And, I must also agree that if it is less than 10% rye in the final bread, it is quite difficult to taste the rye.

Also think about a baking steel - I haven’t used my dutch oven since I got one.

Love the clarity of the explanation, especially how to do the stretch and how much stress is applied to the dough.

By my reckoning, the dough had 2 hours of bulk time before the fridge. With my method, and using a proofer and active starter I might be inclined to push on for another hour because it would be ready for shaping then and I could go into the fridge in a banneton then. But, of course I’d miss out on the joy and handling of working with cold dough!

As usual, found my self salivating. Think some of the extra crackle comes from resting in the open oven. It looks tasty from over here, wish they made youtube videos you could taste.

Tell me, do you track your dough volume increase with an aliquot? I know you’re trying to be super lazy, so not sure if that precludes chucking a sample of dough into a spice jar, but my mind functions best knowing that 5 hours in you’re at 50% volume increase, and after the extra hour it went to 80%, or something like that. I don’t only look at the volume increase in the jar, since mine is clear glass I also look at the bubble development and distribution inside the dough.

Lots of interesting reading for you: https://breadtopia.com/freezing-sourdough-bread-dough/

For a super lazy approach the most common method isn’t even in the list above - parbake

No, that is just fine. Strange though, if it was my starter and kitchen it would be very over fermented if I’d gone as long as 24 hours (the bread would be super sour, and flat)

Didn’t mean to derail the whole discussion with the pH thing! And like you I’ve experienced some Lemmy issues which cause me to post strangely sometimes. Going back to the bread, fermentation looks spot on to me, I did think to myself that 4 hours with a 10% inoculation in Australian winter may not be enough, although perhaps your fridge isn’t particularly cold. Strange that the fridge time didn’t develop enough acidity for your liking, but if you were to add an interesting wholemeal at 10 or 20% of the flour mix think you might find the flavour that you’re looking for? I’ve got a cheap pH meter very similar to yours that I bought for sourdough, what has stopped me from using it is because it is cheap I’ve got to make a solution from the dough and measure the pH of that and it seemed like a schlep.