Rye-Wheat Sourdough with Chia Seeds and Dates

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Sourdough Starter
100 g whole wheat  starter
100g whole rye starter

Starters refreshed overnight

wheat (left) and rye (right)

100g whole wheat flour
100 g stone groundrye flour
200 g water

Before fermentation

Fermentation: 5 hours

5 hours later

Final Dough:
400 g stone ground rye flour
100 g chia seeds
400 g water

Small and oval chia seeds have interesting scent.

Autolyse: 1 hour
400 g whole wheat flour
22 g salt
Kneading: 10 minutes or so. Bulk fermentation: 2 hours.

After 2 hours of bulk fermentation

Shaping:
120 g dates chopped
water for shaping

Flattened dough 

Proofing: 1 hour

Shaped boule (French: "ball")

Baking:

with stem for 20 minutes at 490F,

for 20 minutes at 450F.