I am finally proud of my bread...It looks gorgeous. My special thanks for the web

 tutoring go to Australian Baker WARWICK QUINTON [1].

Porridge:

600 h whole-wheat flour

260 g whole-rye flour

100 g buckwheat flakes

850 ml cold water

Mix and flours and water and place in  a box with lid and leave them in the fridge overnight. This method softens the whole grain flours.

Sourdough:

10 g whole-wheat starter (100% hydration -from the fridge)

100 g  whole-wheat flour

60 g water

Let to ferment for12-14 hours.

Remove the box from the fridge and add:

240g altus ( 60 % rye, 40% wheat)

160 g stiff sordough

Mix it through with your hand for a few minutes.

Allow to rest for 30 minutes.

Add the salt (24 g ) and work it through the dough. Let to rest for 30 minutes.

Give it turn and allow to stand for 30 minutes.

Continue the process allowing about half an hour between turns until  your  achive silk consistency.

Let to ferment for 4-6 hours 

Shape your bread into cylinder, using the flats of your hands.  Brush with water, and dust with buckwheat flakes. Put into the  proofing basket.

Proof the bread for 3 hours . Slash diagonally 4 times.

Set your oven to 500F and bake:

•  15 minutes with steam in 480F.
•  20 minutes in 450F
• 15 minutes in 400F.

Recipe adapted from: http://www.sourdoughbaker.com.au/recipes/desem-sourdough-recipes/wheat-and-barley-bread.html [2]