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