Ingredients
- 85 g bread flour
- 415 g ap flour
- 60 g rye flour
- 60 g whole wheat flour
- 505 g water — originally 450g, then accidentally added 55g extra
- 125 g starter — Fed with mostly whole wheat flour
- 13 g salt
Schedule
Saturday, Apr 11
- Mix
- Stretch and fold
- Stretch and fold
- Coil fold
Sunday, Apr 12
- Shape, put in fridge
- 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.
