270g bobs red mill bread flour
15g rye flour
15 whole wheat
230g water
6g salt
Total bulk ferment 5 hours 40 minutes
Ambient temp 26°C
Lots of folds/coil folds/lamination/bench folds/stretches, and so on to build dough tension/gluten.
Some tunneling in the middle from air during shaping.
by OkQuantity1854
2 Comments
Damn
How much yeast or starter did you use?