鈿栵笍
Weigh the ingredients
- 400 g Bread flour 路 80%
- 100 g Whole wheat 路 20%
- 350 g Water 路 70%
- 100 g Starter 路 20%
- 10 g Salt 路 2%
Dough: 960 g
馃挙
Autolyse
- 400 g Bread flour 路 80%
- 100 g Whole wheat 路 20%
- 350 g Water 路 70%
鈴憋笍 1 h
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馃
Bulk
- 4脳 stretch and fold
鈴憋笍 4 h
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鉂勶笍
Cold proof
鈴憋笍 11 h
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馃敟
Bake
- 250掳C
鈴憋笍 20 min
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鈾笍
Keep baking
- 230掳C
鈴憋笍 18 min
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馃帀
Done!
How did it turn out? Log your loaf in Loafy, with a photo and how it tasted.