100 g mature rye sourdough culture
300 g water
300 g stone ground rye flour
Let ferment for 6-8 hours or until bubbly.
In a large mixing bowl combine:
680 g sourdough starter
590 g water
1000 g whole wheat flour;
knead the dough and set aside for 20-30 minutes.
In the meantime, soak in hot water:
150 g prunes
100 g hazelnuts.
Drain after 20 minutes.
Add the nuts, prunes and 25 g salt work and knead the dough. Cover the bowl with plastic and refrigerate for 15 hours. Remove the dough from the refrigerator and shape four loaves. Arrange the shaped loaves over a baking sheet lined with parchment paper. Preheat your oven to 500F. Bake the loaves for 20 minutes at 480 F and for another 20 minutes at 450F.
Submitted to Yeastspotting.
* baked in Poland