Baking two loaves. Recipe for two loaves . 1000 g. Bread flour 100 g. Whole wheat flour 715 g. Water (65% hydration) 220 g. Peak starter (20%) 22 g. Salt (2%) Mixed the dough and follow with 4 sets of stretch and fold every 30 minutes, it takes 2 hours and leave the dough to proof for another 2 hours at 25 degrees Celsius. All together is 4-4.5 hours After the dough proof and rise 80% then pre shape the dough and rest for 15 minutes then final shape, putting in the Banneton basket and cold retar
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