|Loaves with dried prunes and figs|
300 g hot water
300 g stone ground rye flour
20 g pumpkin pie spice mix
Mix the ingredients, cover and set aside at room temperature for at least 8 hours.
700 g whole wheat flour
400 g water
200 g rye sourdough starter
Combine the ingredients and set aside for 2 hours. Stretch and fold the dough after 1st and 2nd hour. Set aside for 30 minutes. Then add :
20 g salt
Knead the dough and let ferment for 1 h 30 minutes. Divide the dough, pre-shape and let rest for 15 minutes. Shape the loaves, put into the proofing baskets, cover. Refrigerate for overnight retarding (up to 12 hours).
In the morning remove the loaves from the refrigerator. Preheat your oven to 500F.
Bake with steam for 16 minutes. Then reduce the temperature in the oven to 460 F and bake for 20 minutes. Turn the oven off and leave breads for 10 minutes. Then remove the breads from the oven and let cool before slicing.