Whole Grain Sourdough Bread - Part 2
|Whole wheat flour||2 Cup (32 tbs)|
|Starter||1 Cup (16 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Spelt flour||170 Gram|
|Rye flour||85 Gram|
|All purpose flour||250 Gram|
Remove the dough from the refrigerator.
Remove it from the mixing bowl.
Shape the dough into a ball.
Apply pressure downward.
In a basket, sprinkle regular flour, and rice flour.
Place dough in the basket upside down position.
Sprinkle with flour on top of the dough.
Cover for 5 hours.
Place the dough in a oven safe pan, cover with a lid.
Preheat oven to 485 degrees F.
Place the dough in the oven for 45 minutes.
Remove the lid after 30 minutes, bake for another 15 minutes.
Put the bread on a wire rack, let it cool.
Slice your bread, enjoy.