Ingredients
- 95 g sourdough starter
- 385 g water
- 380 g trailblazer bread flour
- 95 g whole grain expresso bread flour
- 10 g salt
Schedule
Friday, Jul 31
- Rubaud mix
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil fold
- Shape
Saturday, Aug 1
- Bake
