187 g rye sourdough*
188 g whole wheat sourdough*
169 g whole wheat flour
(*Both sourdoughs were liquid, refreshed overnight.)
Combine all of the ingredients and let ferment for 6 hours at room temperature.
all of the sourdough starter
1000 g warm water
1500 g whole wheat flour
Combine the sourdough and water. Add the flour and knead the dough. Autolyse for 1 hour. Add 33 g of salt and work i through the dough. Set aside for 1 hour. Stretch and fold the dough and let ferment for 1 hour and 30 minutes. Divide the dough in fourth. Let rest for 20 minutes.
Shape. (video )
Proof while the oven is heating to 480- 500F.
Bake with steam for 20 minutes at 460F. Then for 15 minutes at 425 F.