Sourdough Starter:
205 g whole wheat sourdough starter
50 g rye sourdough starter
312 g water
321 g whole wheat flour
Fermented at room temperature for 7 hours.
Final Dough:
all of the sourdough starter
1020 g water
25 g salt
1456 g whole wheat flour
Dough was kneaded and set aside for 45 . Then 283 g semi-sweet chocolate mini chips was added and the dough was kneaded again.
Eight hours later the dough wad divided into 3 portions and 3 round loaves were shaped.
Then oven was preheated to 480 F. The loaves were baked on a hot stone for 1o minutes at 480 F, than for 20 minutes at 450 F and for 20 minutes at 400 F.
Submitted to Yeastspotting
