422 g rye sourdough starter (stiff, mature)
482 g whole wheat sourdough (liquid, mature)
853 g water
843 g stone ground rye flour
680 g stone ground spelt flour
Combine the ingredients and set aside for 1 hour.
Then mix in :
30 g salt
170 g dried cherries
225 g raw hazelnuts ( soaked in hot water for 30 minutes and drained, halved)
Cover the dough and set aside at room temperature for 4-5 hours.
Flat the dough on a pizza pan* (15.75″ ,lined with parchment pepper). *Soak a lace tablecloth in water and arrange it over the dough. Generously sprinkle the top of the tablecloth with (whole wheat) flour. Cover with plastic wrap and refrigerate for 12- 15 hours.
Take out the dough from the refrigerator and remove the foil and tablecloth. Preheat your oven to 500F (with a baking stone inside).
Bake for 20 minutes (without the pan) at 480 F and for 25 minutes at 460 F (without parchment paper).
Submitted to Yeastspotting.
*shaping: the bread would be easier to slice if baked in two loaf pans and proofed at at room temperature for 2 hours
* about stenciling: it would be better idea to stencil the bread after baking (http://bochenkowo.blogspot.com/2011/05/lady-potato-sourdough-boule-bochen-lady.html) – the crust would be softer