Ingredients
- 115 g bread flour
- 225 g all purpose flour
- 45 g rye flour
- 300 g water
- 85 g starter
- 9 g salt
- 5 g olive oil
Schedule
Thursday, Feb 26
- Feed starter
- Autolyse Starter + flour + water
- Mix Add salt, remaining water, olive oil
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil fold, put in fridge
- Out of fridge
- In fridge
Friday, Feb 27
- Out of fridge
- Shape A little over fermented but fine for focaccia
- Bake
Notes
Turned out great! Baking in parchment paper is much better - no sticking at all
