Amaranth and Fig Rye Sourdough

Final Dough: 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 […]