Ingredients
- 110g starter — 100% bread flour, fed overnight
- 55g rye flour — 10%
- 137.5g whole wheat flour — 25%
- 357.5g white flour — 65%
- 400g water
- 12g salt
Schedule
Friday, Jan 16
- Mix
- Fold
- Fold
- Fold
Notes
Tasted very wheaty. Uneven and more dense crumb than normal