Ingredients
- 100 g starter — Past peak, whole wheat
- 300 g bread flour
- 75 g whole wheat flour
- 50 g rye flour
- 335 g water
- 10 g salt
Schedule
Friday, May 15
- Autolyse Started autolyse with starter, water, and flour
- Mix Windowpane test failing badly. Remaining water was too much.
- Stretch and fold
- Stretch and fold
- Stretch and fold
Saturday, May 16
- Coil fold Put in fridge
- Out of fridge
- Shape Very well fermented and easy to shape! Back in fridge
Sunday, May 17
- Bake
Notes
Windowpane test failing badly. Remaining water was too much.
