500 g whole wheat sourdough starter
150 g rye sourdough starter
810 g water
23 g salt
100 g Chia seeds
680 g whole grain (stone ground) spelt flour
680 g whole wheat flour
Knead the dough and set aside for 30 minutes. Give the dough a few “Stretches and Folds” and set aside for another 30 minutes. Repeat S&F and let sit at room temperature for another 30 minutes. Then cover the dough tightly and refrigerate for 10-12 hours.
Shape four loaves and let proof for about 3 hours. In the meantime, preheat you oven to 500F and top(optional) the loaves with 4 tablespoons of chopped onions, 4 tablespoons of shredded Premium Gouda with Wasabi ( http://anjaeatscheese.wordpress.com/2012/07/26/premium-gouda-with-wasabi/)cheese and some Chia seeds and Cayenne pepper.
Bake for 20 minutes at 480 F and for 20 minutes at 450F.
Submitted to Yeastspotting.