Stenciled whole-wheat boules

When breads were baked, me and my husband were trying to crate a stencil of ear of wheat.  After  removing the loaves from the oven,  I slightly moistened their tops (using brush) and stenciled them with some blue corn flour.

1st build of preferment:
In the evening : mix the ingredients listed below, knead the dough and shape it into a ball.
50 g starter (rye)
50 g water
100 g flour (white whole wheat)

2nd build of preferment
In the morning mix:
200 g starter from the 1st build
400 g white whole wheat flour
200 g water

Wait 4-5 hours and knead final dough:
800 g starter from the 2nd build

2200 g flour ( only 490g white whole wheat, 1710 g whole wheat flour
1780 g water
30 g salt

Mix 200 g of water and the preferment together. Knead the flour and the rest of water , then let it rest 30 minutes. Then add the dissolved preferment, salt and knead the dough at the counter-top for at least 15 minutes.
Divide the dough and let it ferment for 3 hours. Shape the boules and proof for 3 hours. (You can also put proofed boules to refrigerator and bake them next day. )
Then preheat the oven to 500F with baking stone (I have 2 small stones). Steam the oven with 2 cups of hot water. Put the boules in and bake for 15 minutes. Decrease the temperature to 450 F and bake for 20 minutes.


These boules go to yeastspotting at Wild Yeast Blog.