|Loaves topped with coffee (left) and poppy seeds (right)|
|Moist and full of flavor|
I submit these loaves to Yeastspotting hosted this week by Tartine Bread Experiment.
1100 g stone ground rye flour
100 g steel cut oats
1100 g boiling water
Mix, cover and let sit at room temperature for 12 hours.
all of the mash
274 g whole rye sourdough
374 g whole wheat sourdough
Mix and autolyse for 1 hour. Then add:
24 g salt
129 g dried pear, chopped
Let ferment in a mixing bowl for 6 hours.
Spoon the dough into two loaf pans, lined with parchment paper. Let proof for 2 hours.
Than preheat your oven to 500F. Bake for 20 minutes. Then reduce the temperature to 460 F and bake for another 20 minutes. Remove the loaves from the pans and bake for 20 minutes more at 400F.