Ingredients
- 100 grams starter — Past peak, whole wheat
- 300 grams bread flour
- 75 grams whole wheat flour
- 50 grams rye flour
- 335 grams water
- 10 grams salt
Schedule
- 8:00 PM Autolyse — Started autolyse with starter, water, and flour
- 9:15 PM Mix — Windowpane test failing badly. Remaining water was too much.
- 10:15 PM Stretch and fold
- 10:45 PM Stretch and fold
- 11:45 PM Stretch and fold
- 12:15 AM Coil fold — Put in fridge
- 2:15 PM Out of fridge
- 6:30 PM Shape — Very well fermented and easy to shape! Back in fridge
- 4:15 PM Bake
Notes
Windowpane test failing badly. Remaining water was too much.
