Ingredients
- 100g starter
- 320g water
- 10g salt
- 240g bread flour
- 65g all purpose flour
- 115g whole wheat flour
- 20g rye flour
Schedule
Monday, May 25
- Mix
- Stretch and fold
- Stretch and fold
- Coil fold
Tuesday, May 26
- Shape, put in fridge
Wednesday, May 27
- Bake
