Ingredients
- 230 grams bread flour
- 130 grams all purpose flour
- 55 grams whole wheat flour
- 35 grams rye flour
- 330 grams water
- 90 grams starter
- 10 grams salt
Schedule
- 3:15 PM Mixing
- 3:50 PM Stretch and fold
- 4:45 PM Stretch and fold
- 11:40 PM Shape, put in fridge
- 7:00 PM Bake
Notes
Target hydration 75%
