Ingredients
- 85 grams bread flour
- 415 grams ap flour
- 60 grams rye flour
- 60 grams whole wheat flour
- 505 grams water — originally 450g, then accidentally added 55g extra
- 125 grams starter — Fed with mostly whole wheat flour
- 13 grams salt
Schedule
- 6:00 PM Mix
- 6:44 PM Stretch and fold
- 7:03 PM Stretch and fold
- 8:11 PM Coil fold
- 1:00 AM Shape, put in fridge
- 6:15 PM Bake
Notes
The extra water brought this up to ~82% hydration which is too much for whole wheat. That being said, it was still pretty manageable. Would have been better with an extra coil fold or 2 and a shorter bulk fermentation, but I had to leave my apartment so worked within the schedule. I think it was a ~1200g dough which is the top end of what i would want to bake in my standard sized dutch oven - shape isn’t 100% natural because it filled the cast iron.
