Ingredients
- 200 grams bread flour
- 200 grams all purpose flour
- 50 grams rye flour
- 50 grams whole wheat
- 362.5 grams water
- 100 grams starter
- 11 grams salt
Schedule
- 3:13 PM Mix
- 3:48 PM Stretch and fold
- 4:40 PM Stretch and fold
- 5:24 PM Coil fold
- 6:40 PM Coil fold, put in fridge
- 10:00 PM Out of fridge
- 11:31 PM In fridge — Going to bed, not ready to shape. Should have left it out while out at dinner
- 10:54 AM Out of fridge
- 3:30 PM Shape, put in fridge — A little over fermented but not sloppy
- 12:30 PM Bake — 2 days in the fridge
Notes
First time using the banneton basket without a liner. Cool pattern and didn’t stick!
