50 g rye sourdough culture (taken from the fridge)
200 g water
200 g stone ground rye flour
I let starter ferment from 2:50 PM to 8:50 AM.
153 g rye sourdough starter
623 g water
903 g whole wheat flour
16 g salt
I kneaded the dough and let it ferment in a large bowl (covered) from 9:30 AM to 4 :30 PM.
Then I added:
227 g Prosciutto Panino (Prosciutto rolled in Mozzarella cheese), chopped
277 g water
297 g whole wheat flour
I kneaded the dough and left it in the bowl for 90 minutes.
I divided the dough in 2 pieces and then I shaped them into 2 balls and let them rest for 10 minutes. I put each pieces on the pizza peels lined with parchment paper. I flattened and rolled out with a rolling pin and cut the dough to give the bread a leaf look. I also separated the slits with my fingers to make long holes. I let the breads proof for 1 hour (covered with dish towels). In the meantime I preheated my oven to 500F. I loaded the breads in the oven and they were baked on two baking stones ( one situated in the middle , another at the bottom oven rack) for 15 minutes.
Submitted to Yeastspotting and