Ingredients
- 200 g bread flour
- 200 g all purpose flour
- 50 g rye flour
- 50 g whole wheat
- 362.5 g water
- 100 g starter
- 11 g salt
Schedule
Thursday, Feb 26
- Mix
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil fold, put in fridge
- Out of fridge
- In fridge Going to bed, not ready to shape. Should have left it out while out at dinner
Friday, Feb 27
- Out of fridge
- Shape, put in fridge A 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!
