Ingredients
- 95 grams sourdough starter
- 360 grams water
- 225 grams all purpose flour
- 100 grams bread flour
- 100 grams whole wheat flour
- 50 grams rye flour
- 10 grams salt
Schedule
- 2:45 PM Mix
- 3:15 PM Stretch and fold
- 4:00 PM Stretch and fold — Put in fridge, pause until tomorrow
- 11:00 AM Take out of fridge
- 1:00 PM Coil fold
- 4:00 PM Shape — Back in fridge
- 5:20 PM Bake — Next day
Notes
Spread out more than usual when scoring to bake.
