Wholewheat bread with natural honey sourdough starter

INGREDIENTS

• 3000 g Mavro Pitirouho
• 500 g Rye Type 997
• 1000 g Extra Rustic flour
• 200 g molasses
• 1000 g honey sourdough starter (1 day before)
• 110 g salt
• 50 g yeast
• 3200 g water

For the honey sourdough starter:

• 350 g Extra Zimoto
• 350 g Rye Tipo 997
• 1.400 g hot water (35°C)
• 35 g honey

INSTRUCTIONS

1. Mix all ingredients together.
2. Heat the Rye Tipo 997 flour in the oven at 180°C for 15-20 minutes and allow it to cool.
3. Knead in a dough maker on 1st speed for 5 minutes and on 2nd speed for 3-4 minutes.
4. Let the dough rest for 60 minutes at room temperature.
5. Fold in 4.
6. Let the dough rest for 60 minutes at room temperature.
7. Cut the dough into 750-950 g pieces.
8. Let the dough rest for 10 minutes
9. Knead into the shape of a loaf and put in a square bread pan.
10. Fermentation for 12-24 hours (4°C - 65% humidity).
11. If the dough needs fermentation put it in the oven (32°C - 65% humidity) for as long as needed.
12. Score the dough.
13. Bake for 40-45 minutes in a pizza oven at 210-220°C with steam.

For the honey sourdough starter:

1. Mix the water with the yeast in a container with a lid.
2. Add the flour and mix well using a whisk.
3. Put the lid on the container and leave it at room temperature for 24 hours.