Sourdough starter #1:
121 g water
104 stone ground rye flour
1 tablespoon rye culture
Let ferment for 4-5 hours.
Sourdough starter #2:
237 g sourdough starter #1
407 g whole wheat flour
407 g water
Let ferment for 3 hours or so.
Final dough:
all of the sourdough
500 g whole wheat flour
136 g milk
Knead the dough and set aside for 50 minutes.
Add 10.6 g of salt and work it through the dough. Let ferment for 50 minutes.
Filling:
445 g frozen spinach, defrosted in a microwave
445 g sheep's milk feta
3 garlic cloves, minced
Combine the spinach, garlic and feta cheese. Season to taste with dried Italian herbs black and cayenne pepper.
Transfer the dough to a lightly floured surface, divide it into 2 pieces. Roll out each piece into flat disk. Cut the dough to obtain oblong. Reserve the remains of dough to decorate the Stromboli. Distribute the filling over the rolled dough. Fold the dough over and pinch ends and sides together.
Place the shaped and decorated Stromboli on the prepared baking sheet and refrigerate for overnight retarding. In the morning remove the Stromboli from refrigerator. Preheat your oven to 500F with a baking stone.
Bake for 15 minutes at 500F, 460F and 400F. Let cool for 30 minutes before cutting.
