Ingredients
- 40 grams rye flour
- 60 grams whole wheat flour
- 60 grams bread flour
- 340 grams ap flour
- 365 grams water
- 11 grams salt — dissolved coarse salt
Schedule
- 1:15 AM Feed starter
- 10:15 AM Mix flour, water, most water
- 11:00 AM Add remaining water and salt
- 11:30 AM Fold
- 12:15 PM Fold
- 1:15 PM Fold
- 5:30 PM Shape, cold proof in the fridge
- 2:00 PM Bake
Notes
Much better fermentation from waiting the extra hour! Should go even 30 mins longer next time
