Ingredients
- 100g sourdough starter
- 360g water
- 250g bread flour
- 100g all purpose flour
- 75g whole wheat flour
- 50g rye flour
- 10g salt
Schedule
Wednesday, Jul 22
- MixRubaud 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!
