Ingredients
- 185g sourdough starter
- 700g water
- 450g bread flour
- 275g all purpose flour
- 125g whole wheat flour
- 75g rye flour
- 20g salt
Schedule
Monday, Jul 13
- Feed starter
- Autolyse
- Mix
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil fold
- Preshape and splitFermentation looked perfect (jiggly, not sticky, pulled apart from bowl cleanly) but was still very sticky to separate. Not sure why.
- ShapeEasier to handle after a rest but still stickier than usual.
Tuesday, Jul 14
- Bake
Notes
I tried a slightly higher hydration than normal and definitely felt the difference during shaping.
