Sourdough Starter (fermented from 7PM to 8PM)
107 g water
37 g whole wheat sourdough culture
103 g whole wheat flour
602 g whole wheat flour
610 g hot water
In a large mixing bowl I combined the ingredient using a wooden spoon. I left it covered for 1 hour to cool. Then I mixed the soaker with my hand. I left it for 12 hours.
Final dough: (this dough would be also good to make sourdough pretzels or bagels)
190 g sourdough starter
all of the soaker
18 g salt
344 g stone ground rye flour
I kneaded the dough and I left it for 2 hours. Then I added
60 g unsweetened coconut
and I worked it through the dough.
I left the dough to ferment for another 8 hours and than I covered it tightly and I put it to refrigerator for 12 hours.
In the morning I removed the dough from refrigerator and I let it sit at room temperature for 1 hour.
Then I divided the dough into 10 pieces (170 g ea).
I rolled them into very thick sticks.
Then rolled them once more to make them 3 times longer than previous one.
And finally I rolled the sticks as thin as my fingers and I started shaping a heart from them.
I let the shaped bread proof for 2 hours and then I preheated the oven to 500F.
I baked for 20 minutes at 480F.
Submitted to Yeastspotting.