10% Rye, 2 day bake

 Basics: 10% Rye, the rest Baker's Field Bread Flour. 85% hydration. 7 hour levain, mostly around 68F, last few in the closet with heater ~78F? 4-5 hr bulk with coil folds. Shape. 22 hrs fridge final rise. 

Learnings/for the record: I prefer 20% rye. The oblong loaves need to go in the newer dutch oven with the shallow bottom - they don't quite fit in the deep one. Try a shorter re-heat between batches. 

Backstory and babble: I knew I needed to go to the store but I forgot why so I put it off, and then it was time to mix the dough and I was almost out of rye. Between what was already in the levain and what I had left I happened to come out right at 10%, so there you go. I've been reading more about my Baker's Field bread flour as I was looking into ordering some that my co-op doesn't carry, and I decided based on info that backed up my experience (why did I wait for that?) that I really don't need any white flour. Still working off my old spreadsheet made from my first Tartine recipe that calls for a percent of "high extraction," which BF is, and a percent of "strong" flour, and some percent of whole grain and/or rye. I change it all the time, but now I think I'm just permanently (except when I run out, or change my mind) abandoning the white bread flour as strong flour idea, and realizing that good sifted/high extraction bread flour serves both purposes and tastes better and is better for having the germ in it and is what I can get local and stone milled which means beautiful, soft flour almost damp with the natural oils of the grain. 

So, then I made the bread, and it's really good. 

I do like my last bake better - I like 20% rye. And, as always, I don't actually want these big holes, and certainly not as uneven as these. But look how glassy they are, yum. Great stretch and tear. We ate one loaf of this in a couple days hand sliced thick or torn in chunks, not sliced up on the slicer like I usually do. It was more that kind of bread. Which is fun. But not my goal on a regular basis. That goal is flavorful excellent toast. 

I did have trouble with the second round of two burning on the bottom and one loaf sticking again to my older dutch oven. Maybe the solution is just parchment paper, that's probably what I should do to protect my pans anyway. But also I think I need to play with the timing of the second bakes, once the dutch ovens are already so hot. And keep the oblong loaves in the shallow dutch oven, where they fit better - the loaf that stuck was an oblong one that got scrunched a bit at the ends and that could have contributed to the sticking. And, while my shaping and scoring are getting immensely better (not in the beauty way, but in the functional allowing a good rise way), I still has a way to go. The loaves I shape in my oblong banneton don't turn out very oblong. 

Now I've got three new flours on special order from BF and looking forward to my next bake.