Ingredients
- 90 grams starter
- 325 grams water
- 10 grams salt
- 45 grams whole wheat
- 45 grams rye
- 360 grams white flour — half AP, half bread
Schedule
- 2:45 PM Feed starter
- 9:30 PM Mix
- 10:00 PM Fold
- 10:50 PM Fold
- 1:00 AM Fold
- 10:30 AM Shape — definitely over proofed
- 11:15 AM In fridge
- 10:43 PM Bake
Notes
Over fermented so it collapsed a bit but still good
