Loaf Pan Bread by Periklis

• 120 g Whole wheat · 20%
• 400 g All-purpose · 67%
• 80 g Durum · 13%
• 390 g Water · 65%
• 12 g Salt · 2%
• 9.0 g Fresh yeast · 1.5%

Dough: 1,011 g

• 120 g Whole wheat · 20%
• 400 g All-purpose · 67%
• 80 g Durum · 13%
• 390 g Water · 65%
• 12 g Salt · 2%
• 9.0 g Fresh yeast · 1.5%

• 1× stretch and fold
• until up 75%

• into the tin

• until doubled

• 210°C

• 210°C

• 200°C

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