So I baked my 2nd round on sourdough! Here a brief recipe but it's quite simple. I'm old school and will never bow down to scales!
1.5 cups sourdough starter (rye + white 50/50 mix)
2.5 cups rye and white flour mix
Some olive oil
Spoon full of honey
Pinch of salt (not a big fan of it!)
Most of this was throw together and salt was put in towards the end of kneading.
Kneading was kept a little simple and not as vigorous and before as this mix doesn't tend to have much gluten (?) The dough was slightly sticky at this point.
I rested the dough for 15 mins and just did a few folds and repeated once more! Then proofed in a bowl for about 6 hours! I left a bit longer as I was waiting for a regular yeast dough to rise with it which I made a 2 hours later thinking it would proof faster (how wrong I was!)
Anyway I couldn't wait any longer so I decided to bake at 230 for 10 mins then down to 190ish for about 25mins!
Any tips for my next bake would be greatly appreciated!