Rustic loaf

I started it at 3am in the Morning * yes I know I am silly but if you suffer from Insomnia you need to do something, right? *

Ingredients

250g mature Stiff Starter * 50% hydration *

400g Bread flour

250g Whole wheat flour

 100g Rye flour

2tbsp Caraway Seeds * we like the taste so I used quite a bit *

500g tepid Water

2Tbsp Vegetable Oil

25g coarse Salt

I mixed the stiff Starter with the Water, added all the flours and caraway seeds and mixed it until well combined.

Autolised for 50 Minutes.

Added Salt, gave it a turn in the Bowl, covered the bowl and let it sit for 30 Minutes, gave the dough the turns again, let it sit for 30 Minutes..

I did those turns 6 times , every 30 minutes for 3 hours.

Between the turns I put the bowl in a  plastic bag.

Bulk fermentation for about 6 hours and final proof in banneton for 2 1/2 hours.

Oven was preheated to 250C with the Dutch Oven in it.

I baked the bread for 40 Minutes at 250C and a further 30 Minutes at 200C without the Lid.

I just prepared my Dinner as you can see in the last picture and there is NOTHING better than a slice of good bread with a simple Tomato on which I put Pepper , Salt and some light Soy Sauce:)

Since we are a family of 6 and we all love Sourdough bread and , well, bread... I have to start the next one tonight. 

There won't be much left by lunchtime tomorrow. lol