Multigrain sourdough
I decided I needed to check starter activity as it had been untouched in fridge since early August appart from a refresh last week. I had quite a few grains in the pantry so decided these needed to be used up. I made my favourite multigrain recipe but made a couple of small changes.
Built levain in one step just becore bedtime - 50 gm starter, 100 gm water, 100 gm higrade flour and left it overnight. made hot water soaker with grains and salt and left overnight. in the morning mixed higrade flour, whole wheat flour plus a little gluten with remaining water and a little honey to get a shaggy dough. It was drier than I usually make so after about 20 minutes of autolyse I added grain mix and levain on top and left a further 15 minutes before mixing by hand. 1 slap and fold and dough was very tight so the other 3 were stretch and fold only. Dough was pretty slow but by 6 pm had risen nicely and doubled. pre shaped aand left it while we had dinner, then final shape and into frige overnight. baked direct from fridge this morning in DO. Really happy with this, its always good but this time was a bit better than usual.
hubby with one of the 550 gm loaves - he'd eat it all if he had half a chance :)
900 gm loaf sliced for freezing
Leslie
Comments
Those couldn't look better! Nice baking.
Filomatic, sometimes it just works :)
a MG bread. Very well done indeed and I bet hubby will polish it all off before you know it.
Well done and happy baking.
as I thought it may have been a bit dense. I was really happy when I cut them.
Leslie
Which grains did you use? Those are gorgeous loaves!
but not as extensive as dabrownman uses - kibble wheat, buckwheat, quinoa, (22% each), black chia seed,linseed (both 6%),sesame seed 4%, and rolled oats (18%). No particular reasons for these %, started as recipe tweeks and I liked it so kept them. Grains are about 33% in total if my calculations are correct :)
I actually rinse the quinoa before using it but weigh it dry. I rinse well and reweigh and adjust soaker water accordingly. Hope that makes sense.
Leslie
Your loaves are beautiful Leslie. Crust and crumb both look perfect! Very well done.
Is 550g the final dough weight for that loaf or the final weight of the loaf after baking?
when I shaped th loaves. Funnily enough, this time I weighed them when they came out of the oven and the 550 gm loaves now weighed 485 gm.
thanks Ru, happy baking
Leslie