100% Stone Ground Rye Sourdough Loaves

100% Stone Ground Rye Sourdough Loaves

Sourdough Starter:

2 tablespoons rye sourdough culture

400 g stone ground rye flour

500 g water

Fermented for 10 hours.

Sourdough Starter and Water

Final Dough:

all of the sourdough starter (minus 2 tablespoons)

900 g water

160 g dried mango slices (unsweetened, unsulfured), chopped

112 g cashews nuts (unsalted, dry-roasted)

Nuts and Dried Mango

24 g salt

1000 g stone ground rye flour

Stone Ground Rye Flour

In a large bowl, combine the ingredients, cover and let ferment at room temperature up to 12 hours. Pack the dough int two loaf pans (lined with parchment paper) and let proof for 2 hours. In the last 30 minutes of the proofing preheat your to 500 F (with a baking stone inside).

Dough in the loaf pans – ready to be proofed

Proofed Loaves

Baking:

at 490 F for 20 minutes

at 460 F for 20 minutes

at 420 F 20 minutes ( the parchment and pans removed).

 

Submitted to Yeastspotting.

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