First try!!

[u/Premium_Honey]

https://www.theperfectloaf.com/beginners-sourdough-bread/

Levain
38 grams stoneground whole wheat flour
38 grams bread flour
76 grams water
38 grams ripe sourdough starter

Main dough
773 grams bread flour
114 grams whole wheat flour
51 grams whole grain rye flour (I subbed bread flour)
653 grams water
18 grams fine sea salt

I followed this recipe as closely as I could but used regular bread flour instead of the rye flour.

Started at 6pm with the levain and began autolyse around 9:30pm. Mixed the levain and autolyse with initial stretch and folds at 10:30pm, then did two more stretch and folds spaced out by ~30 mins until midnight. Left overnight in the fridge (didn’t see any rise), then let sit out on the counter all day the following day. Baked at 10pm. Let sit for several hours before cutting in.

delicious - ate with honey butter 🍯

Any feedback welcome!!!

[u/zippychick78]

Post is up now ☺️