200 g active rye sourdough starter (hydration:100%)
200 g active whole wheat sourdough starter (hydration:100%)
100 g flax seeds
1000 g water
23 g salt
1000 g stone ground rye flour
160 g dried figs, chopped
First I dissolved both starters and salt in water. Then I added the rye flour, flax seeds and chopped fix. I kneaded the dough and I left it (covered) at room temperature. The dough was fermented after 6 hours. Then I packed the dough into to loaf pans and I let it proof for 3 hours. The loaves were baked:
for 20 minutes at 490 F,
for 20 minutes at 465 F,
for 20 minutes at 400 F (removed from the pans and parchment paper).
I sliced them 12 hours later. They taste the best toasted.
Submitted to Yeastspotting.