Ingredients
- 95 g sourdough starter
- 360 g water
- 225 g all purpose flour
- 100 g bread flour
- 100 g whole wheat flour
- 50 g rye flour
- 10 g salt
Schedule
Friday, Jun 26
- Mix
- Stretch and fold
- Stretch and fold Put in fridge
Saturday, Jun 27
- Take out of fridge
- Coil fold
- Shape Back in fridge
Sunday, Jun 28
- Bake
Notes
Spread out more than usual when scoring to bake. Still good!
