Ingredients
- 100 g sourdough starter
- 360 g water
- 250 g bread flour
- 100 g all purpose flour
- 75 g whole wheat flour
- 50 g rye flour
- 10 g salt
Schedule
Wednesday, Jul 22
- Mix Rubaud method
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil fold
- Shape, put in fridge
Thursday, Jul 23
- Bake
Notes
Higher hydration than normal but didn’t feel too sticky. Turned our nicely!
