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