The minor details I used in this recipe included a two stage build for the starter, an overnight stay in the fridge as part of the proofing, a cross hatch slashing pattern to enable a better oven spring and an eccentric appearance, and finally, the initial baking stage being done under an aluminum foil roasting pan. In return, I got a great crust and a moist crumb with a pleasant tang to the flavor.
120 g at 100% hydration
264 g DM bread flour
33 g whole rye flour
33 g WM white whole wheat flour
220 g water at 85F
8 g kosher salt
Winter has been dry around here in that no one has really been able to justify hauling out their big snow blowers. We did have some actual, rare January thunderstorms last month that brought the most precipitation so far. We're not fans of the brief spells of brutally cold air that have visited us here on the Middle Coast but we do tolerate them as best we can and acknowledge that they kill off some of the more obnoxious insects, especially the notorious oak leaf itch mites. You'll never see those mites in action because of their diminutive size but you'll know they've been around in a couple hours.
There have been a lot of hawks in the area during the past five weeks or so, mostly red tailed and Cooper's hawks. The usual suspects have been populating the feeders with a lot more goldfinches than usual. The flickers and blue jays are only occasional as are the starlings.
Comments, humor, and questions are welcome.