1021 g hot water
24 g salt
120 g chopped raw pecans
141 g chopped dried Turkish Smyrna Figs
In a large mixing bowl, combine the ingredients and set aside until water cools completely.
Then mix in:
470 g whole wheat sourdough (100 % hydration, bubbling)
1200 g stone ground rye flour
Cover the mixing bowl and let ferment for 10-12 hours.
Pack the dough into two loaf pans and let proof. After 1 hour of proofing, start preheating your oven to 500F. Bake for 20 minutes, than reduce the temperature to 460 F and bake for another 20 minutes. Remove the loaves from the pans and bake them at 400F for 10 minutes.