500 g whole wheat sourdough starter (300 g water+200 g whole wheat flour+1 tablespoon sourdough culture, fermented for 18 h)
1000 g water
100 g flax seeds
163 g pitted dates, chopped
1237 g whole wheat flour
209 g stone ground rye flour
In a large mixing bowl, combine the ingredients and set aside for 1 hour. Mix in 28 g salt. Set aside for 30 minutes and stretch and fold the dough . Set aside for another 30 minutes and give the dough a few stretches and folds. Let ferment at room temperature for 4 hours. Then refrigerate for at least 2 hours.
Shape two loaves. Preheat your oven to 500 F (with a baking stone inside). Steam the oven. Bake for 30 minutes at 480 F and for 30 minutes at 450 F.
Submitted to Yeastspotting.
