Bread flour 105g, T65 170g, Whole wheat 15g, Rye 10g, salt 6g, water 234g, starter 70g
Mix all together, rest 30min, stretch fold x 2 times every 30min, Laminate, 45min rest, coil fold x 4 times every 45min~1hr, bulk ferment for 2hr 30min so it takes total about 8hours.
Dough temp has been 73F~75F
shape and cold proof 12hours, bake@500F in dutch oven covered for 20min then bake@475F for 15min uncovered.
It turned out nicely. Love it.
by Expensive_Pay3950
4 Comments
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How did you get to the mix of flours that you’re using? Especially the very low amounts of rye and wheat?
Beautiful!
Nice ear!