did my first ‘bulk’ bake the other weekend, a sourdough white rye with an ‘aged’ levain, so designed to increase the acidity by keeping it cooler than normal and reducing the water content so it grows slower.
The outcome? 4 tin loaves which I’m pleased to say have that mildly tangy flavour which I was after, and which baked pretty evenly (despite the decidedly average oven which is always a factor). After cooling, they were cut in half and frozen individually, so that ‘er indoors has something to eat while I’m away back in California. Below is the batch as it sat cooling on the rack.