333 g whole wheat sourdough starter (120% hydration)
430 g rye sourdough starter (120% hydration)
776 g water
21 g salt
100 g golden roasted flax seed (whole seeds)
1100 g whole wheat flour
flour for rolling
Combine the ingredients in a large mixing bowl, knead dough, cover the bowl with dough tightly and refrigerate for 18 hours. Remove the dough from the bowl and put on a generously floured work surface. Divide the dough into 8-10 equal portions.
Preheat your oven to 500 F with a pizza stone inside (middle rack position ). Roll out two portion of the dough and let them sit for 15 minutes before putting in the oven. Bake for 15 minutes. Remove baked breads, roll out next two portions of bread. Make 15 minutes breaks between baking each batch of breads to let the oven heat to maximum temperature again. If you don’t wait, your breads won’t puff nicely but still will taste great.
Submitted to Yeastspotting