120 g rye sourdough starter, mature and stiff
380 g whole wheat sourdough starter, mature and stiff
716 g water
1204 g flour
Knead the dough and autolyse for 1 hour.
Add salt (22 g) and let ferment for 6-8 hours.
Put the fermented dough into two loaf pans and let proof for 2 hours.
In the meantime preheat your oven to 500 F; bake for 20 minutes. Remove the loaves from the pans and bake for another 20 minutes at 460 F. Turn off the oven and leave the loaves inside for 10 minutes. Let sit for 12 hours before slicing.
Submitted to Yeastspotting.