Rosemary Sourdough

1. Fed starter at 9 am – most recently 24 h prior
   1. 75 degrees F room temperature
   2. 50 % humidity in room
   3. distilled water at room temperature
2. Ready to start at 3pm
3. Mise en place
   1. 50 g starter
   2. 80% hydration at 80 degrees F
      1. 175 g + 25 g
   3. 250 g flour
      1. 70% bread flour = 175 g
      2. 20% whole wheat = 63 g
      3. 5% rye = 12 g
   4. 5 g salt
4. 45 minute autolyse
5. Fold 3 hours
6. Dust proofing basket and boule with rye flour
7. 7:45 pm in refrigerator x 12 hours
8. 3″ rise
9. 20 minutes with lid, 20 minutes without lid, 20 minutes cracked oven, turned off

Tips

• work on elongated shape