So let's get back to the bread.
I started as usual from preparing a lot of sourdough starter. So I mixed:
350 g hot water
350 g whole wheat .
I let the mixture to cool and then I added 2 tablespoons of the whole wheat sourdough (the amount I keep in the refrigerator all the time).
I also soaked:
174 g prunes
48 g dates
in 440 g beer (1can=440 ml).
Twelve hours later I combined:
all of the sourdough starter (minus two tablespoons),
537 g water.
In a large mixing bowl I combined:
1008 g stone ground rye flour
21 g salt
dried fruit and beer.
Then I added the dissolved starter and mixed the dough very carefully. I covered the bowl and I left it in the kitchen for almost 9 hours.
I packed the dough into two loaf pans lined with parchment paper and topped generously with black sesame seeds. I let the proof for 2 hours and 45 minutes.
for 20 minutes at 490F
for 20 minutes at 460F
for 20 minutes at 400F (pans and paper removed, directly on the baking stone).
I submit Sourdough Rye with Double Chocolate Stout to Yeastspotting.
Submitted to Yeastspotting.