Ingredients
- 95 g sourdough starter
- 345 g water
- 200 g bread flour
- 150 g all purpose flour
- 75 g whole wheat flour
- 50 g rye flour
- 10 g salt
Schedule
Tuesday, Jul 7
- Autolyse Hold back 15g water for mix
- Mix It’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
