20% Rye + Baker's Field, One Day Bake

Basics: 1 day bake. 6 hr levain. 85% hydration, 20% rye, rest Baker's Field sifted bread flour. 3.5 hr bulk rise w/ 5 folds. 4.5-5.5 hr final rise (oops). Delicious. Decent crumb. Takeaways: it's okay to skip white flour. Time for a second round dutch oven.

Backstory and photos: I did a one-day bake for the first time in a long time. 

Around midnight I realized the timeline I was planning for the next day wasn't going to work with our last minute decision to brave the COVID-era beach at a nearby lake. 

So I made 50/50 rye wheat levain from a rye starter at 12:30 AM, started a short autolyse at 6, mixed in the levain and salt to both batches by 7 (I almost always make 2 batches of 2 loaves each simultaneously). I usually use some AP white flour but didn't have any so I bumped down from 30% rye to 20% and used beautiful local, soft, moist (almost clumpy) Baker's Field bread flour (sifted/high extraction) for the rest. 85% hydration. About 200 grams  levain, from a rye starter, in each. 

I did 5 turns over 3 and a half hours. I used coil folds on one batch and not on the other, thinking I'd compare and contrast, but I forgot which was which when I baked. Still, using coils side by side with 'regular' fold and turns, I definitely preferred the process and look of the coil folds and will be using that more. 

Then I left it on the counter in our 80 degree kitchen for 3 and a half hours while we went to the beach (social distancing was in full effect and we will be going back soon!) and then another hour while I pre-heated the oven turning the kitchen even hotter. And for some reason I didn't think to just stick them in the fridge while the oven pre-heated, but at least I did with the second batch while the first 2 loaves baked. 

So the bread was a bit over-proofed - the round loaves didn't burst their scores very well, especially the one I baked last. But the loaves in oblong baskets had gotten bigger than my vintage oblong dutch oven and so they totally smooshed and folded when I lowered them in :( and I burned my finger while scoring. 

THEN I forgot to turn down the oven after uncovering the second batch (500 to 450 mid-bake) and the bottom of that smooshed oblong loaf adhered to the bottom of my beautiful vintage pot like bread has never adhered to a pan before. It was crazy. It took me two minutes to pry the loaf out with tongs and an overnight soak to get the last of the crust off the pan. Meanwhile the loaf tasted totally fine, just torn up a bit, giving us an excuse to eat it in hunks with butter rather than boring slices. (you can see it in the shadows on the left above)

SO, once again we learn that this method can take a lot of variations and still turn out delicious bread. It's chewy, bouncy, soft, subtly soured, with a glossy crumb. I don't really go for big holes, the butter just falls through, so this is good for me.  

Same dough as above, just under a brighter light.
Burnt bottom since I forgot to turn down oven mid bake.