Bread baking - Jul 25, 2014

Recipe - includes baker percentages

* all-purpose flour - 264 g
* white whole wheat flour - 176 g
* starter (100% whole grain) - 176 g - 40%
* water (room temp) - 352 g - 80%
* salt - 12 g

House temp in the 70s.

+Plan+

* 40-min autolyse
* 20-min between the 4 stretch-and-folds
* 4- to 6-hour ferment
* 20-min bench rest after gently shaping dumped dough into a round
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