Ingredients
- 315 g bread flour
- 110 g rye flour
- 50 g whole wheat
- 365 g water
- 105 g starter
- 11 g salt
Schedule
Sunday, Aug 2
- Rubaud mix
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil fold
- Coil fold
Wednesday, Aug 5
- Bake
Notes
I’m a little confused because the loaf didn’t rise much in the oven, yet the crumb is still pretty open. Smells great. Feels softer when cutting than normal. I tried a new dutch oven setup but I don’t think that would cause any differences. Maybe it’s the higher % of rye flour?
