Extended Ferment

Hi all:

I just finished baking an extended fermentation, 3-build, 25% WW, 25% rye, 50% Bread Flour this morning.  VERY happy with the outcome. 

Hour 0:

1/4 cup ripe starter

1/4 cup water

1/3 cup rye flour

1/3 cup WW flour

Hour 16-24:

All of Section 1 product (about 8 ounces)

8 ounces of water

8 ounces of rye flour

8 ounces of WW flour

Hour 40 to 48:

All of Section 2 product (32 ounces)

32 ounces of Bread Flour