This bread is the result of combining the 3 starters that I have been maintaining. I have been feeding it all week to ensure it was nice and lively, and it seems to have paid off. The only problem was that hubby was trying to be helpful and he washed the container before I could remember that I needed some to feed and keep in the fridge. So I need to go back to my 3 original starters and repeat what I did last week. Oh well!
The next issue was that the basement fridge died completely so I am still up baking at 4 am. I am hoping the new fridge is here by next weekend. And Dab, your estimate of a 2 hour proof was spot on!
So that being said, here is the recipe:
1. Toast 75 g of pumpkin seeds.
2. Soak 75 g of cranberries in 100 g hot water and when it cools off, add 30 g organic yogurt. Let sit for several hours (I had a pottery workshop so letting it sit for 30 minutes would probably be sufficient. )
3. Autolyse all of the above with 570 g of water, 550 g of unbleached flour, 150 g multigrain flour, 50 g dark rye, 150 fresh milled Kamut flour and 52 g fresh milled Selkirk flour. Let sit for 1-2 hours.
4. Add 22 g sea salt and 266 g of 80% levain (this has 1/5 whole grain dark rye in it). Integrate well by pinching and folding. I added about another 5 g or so of water.
5. Do 4 sets of folds every 30 minutes and let bulk ferment in warm place till double. Divide into 3 loaves or two larger ones. Baking will be different for larger loaves.
6. Preshape, rest 15 minutes, do final shape and put into bannetons for proofing. Cover or put into plastic bags.
7. Proof for 2 hours at room temp (72F). I would normally proof in the fridge but you know the story.
8. Preheat oven to 475F, load hot Dutch ovens and drop temp to 450F. I find that baking under convection helps prevent burned bottoms. I seem to have one hot spot and I burned the bottom of one loaf in the first batch. Second batch is fine. After 25 minutes, remove lids and bake a further 20 minutes at 425 F.
9. If baking 2 large loaves, preheat oven to 500F, load pots and bake for 20 Minutes. Drop temp to 450 F and bake 10 more minutes. Remove kids and bake till nice and brown, usually another 25 minutes.
Crumb shot later when I cut into the burnt loaf. Out of 12 loaves, 8 are going to friends, 3 to the soup kitchen and the burnt one to us.