Ingredients
- 90 g starter
- 325 g water
- 10 g salt
- 45 g whole wheat
- 45 g rye
- 360 g white flour — half AP, half bread
Schedule
Friday, Feb 13
- Feed starter
- Mix
- Fold
- Fold
Saturday, Feb 14
- Fold
- Shape definitely over proofed
- In fridge
- Bake
Notes
Over fermented so it collapsed a bit but still good
