Ingredients
- 725 g water
- 200 g starter
- 400 g bread flour
- 300 g all purpose flour
- 200 g whole wheat flour
- 100 g rye flour
- 22 g salt
Schedule
Wednesday, Jun 3
- Mix
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil fold
- Shape, put in fridge
Thursday, Jun 4
- Bake
Notes
I split this into 2 loaves
