White and Rye Sourdough

Even though I have stopped baking commercially, I keep my starters going, feeding them weekly and storing them in the fridge.
I use them in rotation to make bread and all the discard goes in yeasted loaves to add flavour (just add 10% by weight of discard to your normal recipe)

This week it was the turn of the Rye starter but I wanted a white loaf so I mixed the two ideas together.

I took 360 g of active Rye starter, (I used 40 g from fridge fed to 120 g, 12 hours later I fed it to 360 g) I mixed it with 1020 g white flour and 600 g warm water until just hydrated. 

This I autolysed for 30 minutes then mixed in23 g salt. I gave this 5 minutes in my mixer on low/medium speed and covered it.

I folded it after 45 and 90 minutes,

then after another 45 I turned it out, split it into two and shaped into boules.

These I placed in Dutch ovens and left for 2 hours.

I then put them into the fridge for 8 hours.

One hour before baking I warmed the oven to 250°C, when it was warmed up I put teh ovens in for 30 minutes. After that time the loaf looked like this.

I left the lids off and gave them another 30 minutes.

Looks like a good sandwich loaf.