Ingredients
- 300 grams bread flour
- 50 grams all purpose flour
- 50 grams rye flour
- 50 grams whole wheat flour
- 335 grams water
- 90 grams starter (fed mostly whole wheat)
- 10 grams salt
Schedule
- 13:00 Fed starter
- 19:15 Mixed dough
- 20:00 Stretch and fold
- 21:00 Stretch and fold
- 22:00 Coil folds
- 01:20 Shaped dough — Could have used another hour but wanted to go to bed
