Ingredients
- 100 grams starter
- 320 grams water
- 10 grams salt
- 240 grams bread flour
- 65 grams all purpose flour
- 115 grams whole wheat flour
- 20 grams rye flour
Schedule
- 5:40 PM Mix
- 6:25 PM Stretch and fold
- 7:45 PM Stretch and fold
- 8:30 PM Coil fold
- 12:00 AM Shape, put in fridge
- 7:00 PM Bake — 2 days later
