Ingredients
- 200g bread flour
- 200g all purpose flour
- 50g rye flour
- 50g whole wheat
- 362.5g water
- 100g starter
- 11g salt
Schedule
Thursday, Feb 26
- Mix
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil fold, put in fridge
- Out of fridge
- In fridgeGoing to bed, not ready to shape. Should have left it out while out at dinner
Friday, Feb 27
- Out of fridge
- Shape, put in fridgeA little over fermented but not sloppy
Sunday, Mar 1
- Bake
Notes
First time using the banneton basket without a liner. Cool pattern and didn’t stick!
