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
- 1:00 PM Fed starter
- 7:15 PM Mixed dough
- 8:00 PM Stretch and fold
- 9:00 PM Stretch and fold
- 10:00 PM Coil folds
- 1:20 AM Shaped dough — Could have used another hour but wanted to go to bed
