Ingredients
- 40 grams Rye Flour
- 60 grams Whole Wheat Flour
- 60 grams Bread Flour
- 340 grams AP Flour
- 365 grams Water
- 11 grams Salt — dissolved coarse salt
Schedule
- 1:15 AM Feed starter
- 10:15 AM Mix flour, water, most water
- 11:00 AM Add remaining water and salt
- 11:30 AM Fold
- 12:15 PM Fold
- 1:15 PM Fold
- 5:30 PM Shape, cold proof in the fridge
- 2:00 PM Bake
Notes
Much better fermentation from waiting the extra hour! Should go even 30 mins longer next time
