Chia Seeds Wheat Sourdough

chiaseeds

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 andBYOB 125 x 125

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