75th Bake. 12/23/2021. WW, whole rye, bread flour, AP.

75th Bake. 12/23/2021. WW, whole rye, bread flour, AP.

Dec 23 – 24, 2021.

Goals:  500 g final dough flour, 60 % BRM WW, 20% whole rye, 20% AP/bread flour.  7% direct starter (not a levain), 3 days since fed. Bulk ferment at room temp. Overnight proof in fridge.

(to be continued.)