Sour Dough, Rye and Wholemeal Full Flavored Loaf

[cookie1]

I'm much like you Bonsai, I only make a SD loaf every now and then. I feed the starter up for a day to two and then it bubbles madly and I use it. Feed it and put it back in the fridge. It's so easy, mix in the thermomix, let rise and cook it when it's ready.
Thank you for a lovely starter Chookie. Some is now living at Bedlam's place. It's well travelled.

[Bonsai]

It's a lovely loaf, a bit dense without being too heavy, nice sour/rye flavour. My dough was still really wet after an overnight rise - wondering if I got a measurement wrong- a very soft but just manageable dough. It's worth testing the internal temp to see if it's cooked (I usually don't bother) as it took a bit longer than I would have thought.
Just noticed one of my fish photo-bombed the bread!

[cookie1]

Fish add to the interest. I like the look of the bread. I am feeding my starter up as I can't do it until Monday.

[achookwoman]

Bonsai,  it is a pretty soft sticky dough.  How long did you let it rise for both times. ?  Good Idea to test with thermometer. 

[Bonsai]

I let the dough rise overnight for around 16 hours (room temp 20 degrees C and dropping), then second rise in the warm oven (30 degrees C) for about 90 minutes.

[achookwoman]

Bonsai,  maybe the second rise was not long enough.  If you look at the cut loaf,  it is more dense at the bottom than at the top. This sometimes happens to me when I get impatient and hope for some oven spring.  Oven spring is less likely in SD than yeast bread.  However this is a good result when you consider  that there is not much gluten for the SD starter to work with.  I also don't have much luck in the warm oven.  When you added more flour,  it is difficult to say if this caused any problems,  as it depends on how thick your SD starter is. 

[Bonsai]

My starter is quite runny. I follow Yoke's instructions of flour to water ratio of 1:1.5. The dough had doubled to the top of the tin but maybe I should have left it longer as I agree about the denser bottom of the loaf. Anyhow it tastes good so I'll have another go next week.

[achookwoman]

Bonsai,  the taste test is the important one. 

[cookie1]

I have just made this. It is certainly a sticky dough. I can't wait to try it. I am going to leave it to rise all day and longer if it needs it.
My dough is fairly stiff as I use the 1:1 ratio for my starter. If I make a rye starter I use 1:1.5.
Even my starter took ages to become fully active with the cooler weather.

[achookwoman]

Cookie,  I know what you are experiencing with the cold weather.  Even though our house is warm during the day,  about 20 o,  it is as if the starter knows that it is cold outside.
My dough was a bit sticky,  but not too bad.  I think it was the Rye flour. 
I think you are on the right tack to just allow the dough to rise in its own good time.

[cookie1]

Thanks Chookie. I am looking forward to the taste test but have other bread to eat in the mean time.

[cookie1]

Here it is. The taste is sensational. As it was getting late I decided to cook it. I was going to put it in the fridge over night but decided against it. I found the second rise was quite fast, although that may have been because we had the heater on!
Next time I will make the bread late in the day and let the first rise happen over night.
Thanks for a lovely tasty bread Chookie.

[judydawn]

That looks perfect Cookie, excellent result.

[achookwoman]

Cookie,  that looks fab.   Glad you like the taste.  We did also.  The other thing,  it keeps well.  I wrap in foil.   Congratulations.,,

[cookie1]

Thanks. The flavour is wonderful. As you said a little more sour than the normal SD bread. As soon as we sliced it this morning DH had a slice and gave it his tick of approval.