Ingredients
- 95g sourdough starter
- 345g water
- 200g bread flour
- 150g all purpose flour
- 75g whole wheat flour
- 50g rye flour
- 10g salt
Schedule
Tuesday, Jul 7
- AutolyseHold back 15g water for mix
- MixIt’s a mess lol, i think i do autolyse wrong
- Rubaud mix
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil fold
- Preshape
- Shape
Thursday, Jul 9
- Bake
