200 g whole grain buckwheat flour
250 g hot water
I combined the flour and water an left it for 2 hours.
250 g mature rye sourdough starter (100% hydration)
all of the soaker
645 g water
23 g salt
I mixed the ingredients in a large bowl:
and I left the dough to ferment for 6 hours. Then I put the dough into 2 pans:
and proofed them for 3 hours.
I baked the loaves at 480F for 20 minutes and for another 20 minutes at 450F.
Submitted to Yeastspotting.