Ingredients
- 725g water
- 200g starter
- 400g bread flour
- 300g all purpose flour
- 200g whole wheat flour
- 100g rye flour
- 22g 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
