In a large mixing bowl combine:
- 500 g whole wheat sourdough starter (300 g water+200 g flour+ 2 tablespoons of mother starter)
- 500 g water
- 250 g stone groundrye flour
Knead the dough. Autolyse for 45 minutes.
- 300 g Italian plums (previously cut in fourths, cooked in the oven for 2 hours at 200 F in the oven to reduce their moistness)
- 24 g salt
and work them through the dough. Set aside for another 45 minutes.
- 120 g hazelnuts (previously soaked in hot water, drained and halved).
Knead the dough and set aside for 45 minutes. Then stretch and fold the dough and set aside 45 minutes. Remove the dough from the mixing bowl to relax for 20 minutes. Pre-shape the dough into a ball and set aside for another 20 minutes. Shape the loaf and put into a proofing basket. Refrigerate for retarding (up to 12 hours).
for 40 minutes at 480F
for 10 minutes at 450F.