Della Fattoria Seeded Levain
There's been a lot of discussion here about Hamelman's seeded levains (5 Grain Sourdough and Seeded Levain). Here is an alternative recipe which I find more to my taste-buds and I encourage fans of seeded bread to give it a try.
Although Della Fattoria uses a stiff 49% levain rather than Hamelman's 125%, I think the flavor differences lies more in the mix of ingredients than the method. The flour is half whole wheat (about four times more than Hamelman), with the remaining flour "reduced bran" (98% of the germ and 20% of the bran). In other words, this is mostly a wholemeal bread, rather than a white bread augmented with a touch of whole grain.
The following recipe is adapted from Rose Levi Beranbaum's "Sourdough Wheat Bread with Seeds" from her Bread Bible, which she got from Eve Weber of Della Fattoria. Although you can purchase reduced bran flour from Guisto's, I followed Beranbaum in "recreating" it by adding 2.8% germ and 1.4% bran to 95.8% all purpose flour. Be careful your whole wheat flour is fresh--not bitter to the taste, and smells fruity when mixed with water. And freeze your germ and bran so they don't go rancid. With this much whole grain any bitterness will ruin the loaf.
The levain is 49% hydration; the final dough excluding the levain is 79% hydration, with overall hydration of about 76%. The final dough is tacky.
|germ (half T)||5||
|bran (2.5 t)
|sunflower seeds (toasted)||13|
|pumpkin seeds (toasted)||13|
|sesame seeds (toasted)||14|
|polenta or cornmeal
Starting with about 25g of storage chef, create a mature stiff levain of 100g. (About 12 hours.)
Toast the sunflower, pumpkin and sesame seeds, and cool. Mix with the flax and cornmeal to add later.
Day of baking:
Add all ingredients except salt to bread machine bowl. Run on dough cycle enough to mix. Autolease 20 minutes. Add salt, and run on dough cycle about 7 minutes. (Because of the bran and seeds, you want to mix a tad less than usual, and do some extra folds to develop the gluten to compensate.)
Bulk Ferment: 3-4 hours @75-80F. 4 stretch and folds half way through, at about 1 1/2 hours.
Loosely Shape. Relax for 20m. Shape into batard.
Proof 1- 2 1/2 hours. It is a moist dough and will spread a bit.
Three diagonal slashes. Bake at 450F for 10 minutes (with steam at 0 and 5 minutes), then reduce heat to 400F for 20 minutes, then finish at 350F for another 10 or 15 minutes until crust is dark orange. Or bake it Hamelman style hotter and shorter.