300 g whole wheat (liquid) sourdough starter
392 g rye (stiff) sourdough starter
410 g sprouted KAMUT
810 g water
1200 g whole wheat flour
Combine the ingredients in a large mixing bowl and set for 45 minutes. Add 23 g salt and knead the dough. Repeat kneading after next 45 minutes and then refrigerate the dough for 5-7 hours.
Remove the dough from the refrigerator and divide into two pieces. Shape two long loaves and proof them for 1 hour and 30 minutes. In the meantime preheat your oven to 500 F ( with a baking stone inside) and prepare for steaming.
Bake breads at 490 F for 20 minutes, at 460F for 20 minutes. Turn off the oven and leave loaves for 10 minutes.
Submitted to Yeastspotting.