Ingredients
- 300g bread flour
- 50g all purpose flour
- 50g rye flour
- 50g whole wheat flour
- 335g water
- 90g starter (fed mostly whole wheat)
- 10g salt
Schedule
Thursday, May 7
- Fed starter
- Mixed dough
- Stretch and fold
- Stretch and fold
- Coil folds
Friday, May 8
- Shaped doughCould have used another hour but wanted to go to bed
