Buckwheat Sourdough with Wild Blueberries

I submit the loaf  to Yeastspotting. 


Sourdough Starter:
240 g water
200 g whole wheat flour
40 g whole wheat sourdough
Let ferment for 6 hours.

Soaker:
806 g whole wheat flour
136 whole grain buckwheat flour
700 g hot water
Mix, cover and let cool. The knead the dough and let sit for at least 6 hours.

Filling:
400 g frozen wild blueberries
8 tablespoons  whole grain buckwheat flakes
Defrost the wild berries in refrigerator for 24 hours than drain and pat dry

Final dough:
440 g sourdough starter
all of the soaker
23 g salt
 Knead the dough, cover and let ferment at room temperature for 4-5 hours.
Divide the dough into four pieces. Flat each piece. Arrange 2 tablespoons of the buckwheat flakes over the each flattened pieces and than cover with 100 g wild berries. Shape a round loaf from each of the filled pieces.

Prepare a large proofing basket and place all of the round boules into it to make a pile. Flat the pile with your hands to create one large boule. Cover tightly and put into the refrigerator for overnight retarding.
In the morning, remove the loaf from the refrigerator and  preheat your oven to 500F.
Bake:
for 20 minutes at 490 F
for 20 minutes at 470 F
for 20 minutes at 400 F.