Ingredients
- 115g bread flour
- 225g all purpose flour
- 45g rye flour
- 300g water
- 85g starter
- 9g salt
- 5g olive oil
Schedule
Thursday, Feb 26
- Feed starter
- AutolyseStarter + flour + water
- MixAdd 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
- ShapeA little over fermented but fine for focaccia
- Bake
Notes
Turned out great! Baking in parchment paper is much better - no sticking at all
