Ingredients
- 40g rye flour
- 60g whole wheat flour
- 60g bread flour
- 340g ap flour
- 365g water
- 11g salt — dissolved coarse salt
Schedule
Friday, Jan 30
- Feed starter
- Mix flour, water, most water
- Add remaining water and salt
- Fold
- Fold
- Fold
- Shape, cold proof in the fridge
Saturday, Jan 31
- Bake
Notes
Much better fermentation from waiting the extra hour! Should go even 30 mins longer next time
