Ingredients
- 725 grams water
- 200 grams starter
- 400 grams bread flour
- 300 grams all purpose flour
- 200 grams whole wheat flour
- 100 grams rye flour
- 22 grams salt
Schedule
- 3:30 PM Mix
- 4:00 PM Stretch and fold
- 4:30 PM Stretch and fold
- 5:00 PM Coil fold
- 7:56 PM Coil fold
- 11:00 PM Shape, put in fridge
- 11:30 AM Bake
Notes
I split this into 2 loaves
