360 g mature sourdough starters (mix of rye and whole wheat)
1004 g water
1003 stone ground rye flour
20 g salt
204 g prunes
130 g sunflower seeds, unsalted
I combined all of the ingredients in a large bowl and I let the dough ferment from 8:30 AM to 2:15 PM. The temperature at my apartment was at 75-80 F.
I put the dough int two loaf pans (lined with parchment paper) and let them proof 3 hours.
I baked them for 20 minutes at 490F, for 20 minutes at 460 F. Then I removed the loaves from the pans and I turned off the oven. I left the loaves inside on the baking stone for another 20 minutes.
Submitted to Yeastspotting.