Uhh, after /last night/ I forgot to feed the sourdough culture 
Good that I realised this right after awaking from a nice sleep 
In my current dough, I subbed grey rye flour for the emmer. (I forgot to buy new emmer at my last order ― it's easy to forget, since I only use 85g for each loaf.)
Luckily it wasn't too overproofed; the dough even permitted some shaping/rolling, and the result looks good. I'll post a photo later 
All right, here's today's loaf 
It still had a decent oven spring; the overfermentation wasn't too bad after all, but there's still room to the top (of the lid of the baking mould). It also tastes really good, but I couldn't tell the difference between my usual recipe and this recipe, where I substituted white rye flour for wholegrain emmer flour. It's only 15% of the flour, anyway.
(As written above, I accidentally let the dough proof over the night on the counter (...again...), instead of putting it into the fridge after the autolyse & adding salt.)
And here's also the math for bakers, if someone wants to re-bake my recipe:
- 58% dinkel whole grain flour (culture: "Oberkulmer Rotkorn")
- 17% Einkorn (whole)
- 15% rye Typ 997 (subbed for emmer)
- 10% linseed press cake flour
- ≈88% hydration
- 2% salt
- made with a dinkel sourdough starter
- made with a part of the dinkel (10% of the total flour) scalded (at ≈300% hydration)
#bread #breadPosting #sourdough #teamSauerteig #wholeGrain #dinkel #einkorn #rye #roggen
mess of moss& ♾️🍞🧄️🌱