Sourdough Multigrain
Modified from what I learned at my baking class.
Formula
Desired Quantity:
Stiff Levain
| Ingredient | Percent | Quantity |
|---|---|---|
95% Bread Flour |
0 | 0 |
5% Whole Wheat Flour |
0 | 0 |
50% Water |
0 | 0 |
25% Starter |
0 | 0 |
Soaker
| Ingredient | Percent | Quantity |
|---|---|---|
100% Water |
0 | 0 |
39% Flaxseeds |
0 | 0 |
39% Sunflower Seeds |
0 | 0 |
39% Rolled Oats |
0 | 0 |
39% Sesame Seeds |
0 | 0 |
Final Dough
| Ingredient | Percent | Quantity |
|---|---|---|
65% Bread Flour |
0 | 0 |
25% Whole Wheat Flour |
0 | 0 |
10% Rye Flour |
0 | 0 |
72% Water |
0 | 0 |
0.1% Yeast |
0 | 0 |
2.9% Salt |
0 | 0 |
59% Soaker |
0 | 0 |
40% Stiff Levain |
0 | 0 |
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