HAPPY NEW YEAR!
I submit the New Year Loaves to Yeastspotting.
385 g sprouted kamut
140 g dried prunes, chopped
241 g stone ground rye flour
806 g hot water
Cover and let sit for 10-12 hours.
345 g whole wheat flour
346 g warm water
1 tablespoon whole wheat sourdough + 2 tablespoons water
Knead the dough from the wheat flour and water. Dissolve the sourdough in water and add it to the dough. Knead, cover and let ferment for 10-12 hours.
all of the soaker
all of the sourdough starter
464 g stone ground rye flour
25 g salt
In a large mixing bowl combine the ingredients listed below, cover and let ferment at room temperature for 12 hours.
Put the dough into two loaf pans lined with parchment paper. Let proof for 2 hours.
for 15 minutes at 490 F and for 15 minutes at 470 F; remove the loaves from the pans and parchment paper. Then bake for 20 minutes at 440F.
Turn off the oven, leave the loaves inside the oven, leaving the door ajar.