380 g rye sourdough starter (right), 100% hydration
380 g whole wheat sourdough starter(left), 100% hydration
810 g water
900 g whole wheat flour
I combined the ingredients and I left them in a mixing bowl for 30 minutes (autolyse). Then I added:
120 g pine nuts
110 g salt dissolved in 110 g water
300 g stone ground rye flour
I kneaded the dough and I set it aside for 45 minutes. Then I kneaded it for the second time and after next 45 minutes for third time. Then I left the dough for 90 minutes.
Then I shaped two round loaves, put them into proofing baskets, covered tightly and I refrigerated them for overnight retarding.
In the morning I removed the loaves for the refrigerator and prehated my oven to 500F
I baked them for 20 minutes at 490 F and for 20 minutes at 450F.
Submitted to Yeastspotting.