Ingredients
- 210g bread flour
- 210g all purpose flour
- 60g rye flour
- 60g whole wheat
- 435g water
- 120g starter
- 13g salt
Schedule
Thursday, Mar 5
- MixStarter is ~80% whole wheat
- Stetch and fold
- Stretch and fold
- Coil fold
Friday, Mar 6
- Coil fold, put in fridgePut in fridge because I want to go to sleep. Planning to proof for ~2 more hours in the morning
- Out of fridge
- ShapeVery sticky, i think under fermeted :/
- Back in fridge
Sunday, Mar 8
- BakeSpread 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.
