I submit 48-hour Flat Sourdough Bread to Yeastspotting.
Sourdough Starter: We, 8PM
510 g water
10 g whole wheat sourdough starter
450 g whole wheat flour
let ferment for 12 hours.
Then add: Th, 8AM
611 g water
511 g whole wheat flour
Autolyse for 1 hour.
Then mix in: Th,9 AM
16 g salt
200 g chopped dried figs.
Refrigerate for 4 hours. Then give the dough a few stretches and folds. Refrigerate for another 4 hours.Then give the dough a few stretches and folds. Refrigerate overnight (Th, 9PM)
Remove the dough from refrigerator ( Fr,7AM) and let ferment at room temperature for 7 hours.
Mix in : ( Fr, 2PM)
225g stone ground rye flour.
Refrigerate the dough for another 3 hours.
Preheat your oven to 500F with a baking stone ( Fr,5PM)
Shape the flat bread on 16" pizza pan, lined with parchment paper. Top with 110 g pine nuts and brush with milk.
Bake for 15 minutes with stem on the baking stone, at a bottom level of the oven . Then remove the pan and bake for another 10 minutes, directly on a baking stone.
Ready at 6.15PM