Daylight Sourdough

Daylight Loaves was sent to Yeastspotting.

Soaker 1:

1100 g hot water

1350 g whole rye flour

23 g salt

Combine the flour and water and let cool for 1 hour.

Soaker 2:

287 g sunflower seeds

287 g hot water

Soak the seeds in hot water for 1 hour. Then drain and mix in 1 tablespoon sweet paprika powder.

Then combine the soakers in a large mixing bowl, cover and set aside for 4 hours.

Final dough:

soakers

500 g  mature rye sourdough starter (100% hydration)

Knead the dough and let ferment for 4 hours.

Shape the loaves, put into proofing baskets and refrigerate for overnight retarding.

In the morning, remove the loaves from the refrigerator and  preheat your oven with a baking stone to 500F. Load the loaves and bake for 20 minutes. Reduce the temperature to 460F and bake for another 15 minutes (smaller loaf) 

or 30 minutes (larger loaf).