Roggendinkelbrot with seeds

Recipe from:   roggendinkelbrot-3stage-detmolder-process

1ST DAY:


Refreshing the sourdough-3pm
16g Dark Rye Flour
24g Water
8g Sourdough Starter (100% hydration whole-rye)



Basic Sourdough-8pm
100g Dark Rye Flour
78g Water
all refreshed sourdough

NEXT DAY:

Full Sourdough-1.30pm
270g  Dark Rye Flour
270g Water
all basic sour

Soaker:
50g sunflower seeds
50g pumpkin seeds, roasted
408 g water

Final Dough 4.30pm
514g Dark Rye Flour
100g Whole Spelt Flour
18g Kosher Salt
full sourdough
soaker


Mix the ingredients listed above and let  ferment for 90 minutes.
Divide dough into two  pieces.Form the loaves, dusting lightly with rye flour to prevent sticking. Place in baskets  and  proof covered for 1 hour.  Then preheat oven to 500 F with baking stone. Place loaves on baking stone, add 1 cup hot water to steam pan and bake  for 10 minutes.Then turn oven down to 410 F and bake for another 40 minutes .