I baked 3 breads for my brother’s household this previous weekend:

1. a 40% rye

2. a Hamelman-style Vermont Sourdough

3. a 100% hydration chocolate chip pan de cristal (made with all goal, bc that is what I had readily available, and leavened with a liquid levain fairly than instantaneous yeast as a result of I used to be going to make a unique bread and altered up mid-mixing.)

The rye was the one one which was appropriately fermented. I rushed the sourdough and the glass bread. Each may have used a number of extra folds and an additional hour or three on the counter earlier than baking. 

Rob