520 g rye sourdough starter, mature, 100% hydration
925 g water
150 g chia seeds
1310 g whole wheat flour
Knead the dough and let ferment for 6-7 hours at room temperature.
Shape loaves and proof them for 3-4 hours. Preheat your oven to 500 F and bake the loaves for 20 minutes. Reduce the temperature to 460 F and bake for 20 minutes.
Submitted to Yeastspotting and