All Purpose-Whole Wheat-Rye

• Feed starter 6-7 hours before you plan to start folding
• Starter may need 4-6 hours to peak (ours peaks around 5.5 hours)
• 75% all purpose, 20% wheat, 5% rye
• Autolyse 30 minutes
• Fold x 3-4 hours (this one required 4 hours)
• Bench rest x 30 minutes
• Refrigerate x 8 hours
• Prep for baking: place cast iron dutch oven with lid in oven, take out cooling rack, spray bottle with water
• Perform poke test
• Once bread is ready to be baked, pre-heat oven to 500 degrees F
• Once up to temp, let the temperature even out for about 20 minutes
• Score bread and place in cast iron skillet, spray liberally and return lid to dutch oven and change time temperature to 450 degrees F x 20 minutes
• Remove lid and bake for another 20-25 minutes depending on how dark you want your crust
• Turn off oven, crack door open and let rest x 20 minutes before removing from dutch oven and placing on cooling rack for up to 2+ hours

Suggestions

• 70% all purpose, 25% wheat, 5% rye