I submit the loaf to Yeastspotting.
240 g water
200 g whole wheat flour
40 g whole wheat sourdough
Let ferment for 6 hours.
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.
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
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.
In the morning, remove the loaf from the refrigerator and preheat your oven to 500F.
for 20 minutes at 490 F
for 20 minutes at 470 F
for 20 minutes at 400 F.