72 g organic steel cut (Irish style) oats
418 g water
Inn a medium-size pot, bring the water to boil and add the steel cut oats. Cover the pot with the lid and simmer the oats for 30 minutes. Let cool and refrigerate until you’re ready to use it.
411 g oatmeal
400 g rye sourdough starter (100% hydration)
470 g whole wheat sourdough starter (100% hydration)
514 g water
100g organic Thompson raisins
25 g salt
In a large mixing bowl combine the ingredients listed above
and than knead the dough after adding:
1100 g stone ground rye flour
Cover the bowl and let ferment for 11-12 hours. Then pack the dough into 2 loaf pans and let proof for 2 hours plus time for preheating an oven to 500F (about 50 minutes).
for 20 minutes at 490 F
for 20 minutes at 460 F
for 10 minutes at 400F (without the pans).
Submitted to Yeastspotting.