Ingredients
- 130 grams sourdough starter
- 470 grams water
- 350 grams all purpose flour
- 150 grams whole wheat flour
- 100 grams bread flour
- 50 grams rye flour
- 14 grams salt
Schedule
- 10:30 AM Mix
- 11:30 AM Stretch and fold
- 12:15 PM Stretch and fold
- 1:30 PM Coil fold
- 2:30 PM Coil fold
- 5:30 PM Shape — Put in fridge
- 2:30 AM Bake
