2 tablespoons rye sourdough culture
400 g stone ground rye flour
500 g water
Fermented for 10 hours.
all of the sourdough starter (minus 2 tablespoons)
900 g water
160 g dried mango slices (unsweetened, unsulfured), chopped
112 g cashews nuts (unsalted, dry-roasted)
24 g salt
1000 g stone ground rye flour
In a large bowl, combine the ingredients, cover and let ferment at room temperature up to 12 hours. Pack the dough int two loaf pans (lined with parchment paper) and let proof for 2 hours. In the last 30 minutes of the proofing preheat your to 500 F (with a baking stone inside).
at 490 F for 20 minutes
at 460 F for 20 minutes
at 420 F 20 minutes ( the parchment and pans removed).
Submitted to Yeastspotting.