800 g whole wheat flour
264 g stone ground rye flour
746 g water
21 g salt
390g whole grain sourdough (part wheat, part rye)
orange(3) and lemon(1) zest
194 g dates chopped
Combine the sourdough, water and flours. Autolyse for 1 hour. Add the zest, dates and salt. Knead the dough and set aside for 1 hour. Repeat this kneading twice more at 1 hour intervals, then leave the dough for an hour. Prehape. Let sit for 30 minutes. Shape the loaf and refrigerate for overnight retarding. In the morning remove the loaf from the refrigerator.
Preheat your oven and prepare water for steaming . Bake:
at 500 F for 20 minutes, with steam
at 470 for 20 minutes.
Then turn off the oven and leave bread for 10 minutes.