Ingredients
- 230 g bread flour
- 130 g all purpose flour
- 55 g whole wheat flour
- 35 g rye flour
- 330 g water
- 90 g starter
- 10 g salt
Schedule
Friday, Apr 10
- Mixing
- Stretch and fold
- Stretch and fold
- Shape, put in fridge
Saturday, Apr 11
- Bake
Notes
Target hydration 75%
