200 g mature whole rye sourdough
250 g teff flour
400 g water
Let ferment for 6 hours.
all of the starter
637 g water
1300 g whole wheat flour
Autolyse the dough for 20 minutes. Add:
22 g salt. Knead the dough and set aside for 1h30minutes. Degas the dough and let ferment for another 90 minutes. Divide the dough. Preshape and set aside for 20 minutes.
Shape the loaves and refrigerate for overnight retarding (up to12 hours).
In the morning preheat your oven to 500F. Remove the loaves from refrigerator.
for 15 minutes at 500F
for 25 minutes at 460F.