50 g rye sourdough culture (taken from the fridge)
270 g water
250 g stone ground rye flour
The starter fermented in a covered plastic container from 10:20 am to 6:30 am. Then I put 450 g of the starter in a large mixing bowl:
Then I added:
520 g fresh papaya mousse
1200 g stone ground rye flour
25 g salt dissolved in 512 g water
I mixed the dough, covered and let it ferment from 7pm to 6:30 am.
Next morning I put the dough into two loaf pans (lined with parchment) and let it proof covered with two similar pans and a cloth for 50 minutes.
Then I turned on the oven to preheat it to 500F(with 2 pizza stone inside, it took another 50 minutes)
for 20 minutes at 480F
for 20 minutes at 450 F
without the pans and parchment for 10 minutes at 400 F
Then turned the oven off and I left the loaves inside for 10 minutes.
Submitted to Yeastspotting.