Sourdough Multigrain
Modified from what I learned at my baking class.
Formula
Desired Quantity:
Stiff Levain
| Ingredient | Percent | Quantity |
|---|---|---|
Bread Flour |
95 | 79.249 |
Whole Wheat Flour |
5 | 4.171 |
Water |
50 | 41.710 |
Starter |
25 | 20.855 |
Soaker
| Ingredient | Percent | Quantity |
|---|---|---|
Water |
100 | 84.112 |
Flaxseeds |
39 | 32.804 |
Sunflower Seeds |
39 | 32.804 |
Rolled Oats |
39 | 32.804 |
Sesame Seeds |
39 | 32.804 |
Final Dough
| Ingredient | Percent | Quantity |
|---|---|---|
Bread Flour |
65 | 237.226 |
Whole Wheat Flour |
25 | 91.241 |
Rye Flour |
10 | 36.496 |
Water |
72 | 262.774 |
Yeast |
0.1 | 0.365 |
Salt |
2.9 | 10.584 |
Soaker |
59 | 215.328 |
Stiff Levain |
40 | 145.985 |
Directions
-
Combine Ingredients and mix to improved.
-
Perform 3 turns in 2 hours
-
Divide and let rest for 15 minutes
-
Shape and final prove for 1 hour
-
Bake at 465° for 40 minutes