200 g dried figs soaked in 200 g hot water, left overnight, drained and sliced
360 g mature rye sourdough starter (120% hydration)
330 g mature whole wheat sourdough starter (120% hydration)
1200 g water
100 g amaranth grains
24 g salt
1200 g stone ground rye flour
I left the dough at room temperature for 9 hours.
Then I packed it into 2 loaf pans and I started preheating the oven to 500F.
The loaves were baked for 20 minutes, then I reduced temperature to 450F and baked them for 30 minutes. I removed the loaves from the pans and I baked them for 20 minutes. Let sit for 24 hours before slicing.
Submitted to Yeastspotting and