Ingredients
- 210 grams bread flour
- 210 grams all purpose flour
- 60 grams rye flour
- 60 grams whole wheat
- 435 grams water
- 120 grams starter
- 13 grams salt
Schedule
- 8:45 PM Mix — Starter is ~80% whole wheat
- 9:20 PM Stetch and fold
- 9:53 PM Stretch and fold
- 10:09 PM Coil fold
- 12:05 AM Coil fold, put in fridge — Put in fridge because I want to go to sleep. Planning to proof for ~2 more hours in the morning
- 9:43 AM Out of fridge
- 12:45 PM Shape — Very sticky, i think under fermeted :/
- 1:45 PM Back in fridge
- 7:06 PM Bake — 2 days later. Spread out a bit when dumped from the proofing basket, which indicates mild over profing
Notes
I should stop putting the pre-shaped dough in the fridge overnight and just start earlier in the day. It makes the dough harder to judge. I also should have put the shaped dough in the fridge immediately instead of letting it sit at room temperature for an hour.
