Whole wheat bread loaf

450g whole wheat flour 50g whole wheat rye flour 390ml water 150g sourdough at 60% hydration 10g salt Mix the flours and water and make autolysis for a couple of hours. Add the sourdough in its point, mix, let it ferment in block in a lightly greased container for a couple of hours or three at room temperature while folding every half hour. We form the bread without stretching too much so as not to tear the weak glutinic mesh that generates the wholemeal flour. Flour and put in the banetton or our container for about an hour more until it finishes fermenting. Take out, make a clean cut and bake at 250°C with steam for 20 min. Take out the steam and leave for another 40-50 min at 200°C. Take it out, let it cool and rest and enjoy with a couple of fried eggs and a good ratatouille!