Free-standing Bread by James

• 1,360 g Bread flour · 80%
• 340 g Whole wheat · 20%
• 1,360 g Water · 80%
• 170 g Starter · 10%
• 34 g Salt · 2%

Dough: 3,264 g

• 1,360 g Bread flour · 80%
• 340 g Whole wheat · 20%
• 1,360 g Water · 80%
• 170 g Starter · 10%
• 34 g Salt · 2%

• 21°C
• 8× stretch and fold
• until up 50%

• 2 × 1632 g

• until up 8%

• 250°C

• 235°C

• 250°C

How did it turn out? Log your loaf in Loafy, with a photo and how it tasted.