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