Ingredients
- 115 grams bread flour
- 225 grams all purpose flour
- 45 grams rye flour
- 300 grams water
- 85 grams starter
- 9 grams salt
- 5 grams olive oil
Schedule
- 10:15 AM Feed starter
- 2:40 PM Autolyse — Starter + flour + water
- 3:22 PM Mix — Add salt, remaining water, olive oil
- 3:51 PM Stretch and fold
- 4:40 PM Stretch and fold
- 5:25 PM Coil fold
- 6:41 PM Coil fold, put in fridge
- 11:30 PM Out of fridge
- 11:31 PM In fridge
- 10:00 AM Out of fridge
- 3:24 PM Shape — A little over fermented but fine for focaccia
- 3:54 PM Bake
Notes
Turned out great! Baking in parchment paper is much better - no sticking at all
