147 g bubbling whole wheat sourdough culture (100% hydration)
135 g bubbling rye sourdough culture (100% hydration)
286 g water
286 g stone ground rye flour
Let ferment up to 12 hours.
1021 g water
1206 g whole wheat flour
100 g black sesame seeds
100 g hulled millet
100 g flax seeds
In a large mixing bowl, combine the ingredients and set aside for 1 hour. Then mix in 27 g salt and knead the dough. Cover the bowl with a cloth and dinner plate and refrigerate for 11-12 hours.
Remove the dough from the refrigerator and divide into 2 pieces.
Preshape the dough into 2 round loaves and let rest for 15 minutes. Shape two boules ( French term for a loaf shaped into a squashed “ball”) and put into two proofing baskets. Refrigerate overnight ( for 8-10 hours).
In the morning, preheat your oven (with a baking stone inside) to 500F and prepare for steaming.Remove the loaves from the refrigerator.
Bake for 20 minutes at 490, for 20 at 460 F and then turn off the oven and leave the loaves inside for 10 minutes.
How to make Mrs Seed:
Submitted to Yeastspotting.