Ingredients
- 100 g starter
- 320 g water
- 10 g salt
- 240 g bread flour
- 65 g all purpose flour
- 115 g whole wheat flour
- 20 g 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
