The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Honey-Millet Multigrain Batard (17 lb yield)

nolan's picture
nolan

Honey-Millet Multigrain Batard (17 lb yield)

 

HONEY-MILLET MULTIGRAIN SOURDOUGH BATARD

                                     

STARTER   285g / 10 oz                         8%      

WHITE FLOUR    2140g / 75 oz           58%     

WW FLOUR   800g / 28oz                    21%      

RYE FLOUR   800g / 28oz                    21%

WATER    2400g /86 oz                        64%

SALT    75g /2.6 oz                                2%

HONEY    224g /7.9 oz                          6%

MILLET    200g / 7oz                             5%

SESAME   150g / 5.2 oz                        4%

CRACKED WHEAT   184g / 6.5oz      5%

FENNEL    20g                                       .06%

 

TOTAL WEIGHT- 7723g / 17 lb

COMPOSITION- 215%

 STAGE ONE

WHEAT MOTHER   285g / 10oz       20oz    

WHITE FLOUR    285g / 10oz          20oz    

WATER    285g / 10oz                    20oz

Total          855g / 30 oz

(8-12 hr)

 STAGE TWO

 LEAVEN   855g / 30oz                      60oz

WHITE FLOUR   855g / 30oz            60oz

WATER   855g / 30oz                     60oz

Total      2565g / 90oz

(6hr)

 

 

(SOAKER) 4 hr

HOT HONEY                224g             

SESAME                      370g

MILLET                       370g

CRACKED WHEAT         184g

FENNEL                       75g

SALT                          75g

HOT WATER               60g

Total                           1358g

 

(AUTOLYSE) 1hr minimum

WW FLOUR                800g    

RYE FLOUR                800g

WHITE FLOUR             950g   (hold 200g if required)

WATER                       1200g

Total                             3750g                  

 

 

 

MIX SOAKER AND DOUGH

ADD 2ND LEAVEN

PUNCH AND FOLD X 2

SHAPE AND PROOF

HOLD 285g MINIMUM FROM 2nd STAGE  (MOTHER STARTER)                 

Franko's picture
Franko

Hi nolan,

Welcome to TFL ! Good to see another Western Canadian member on here and thanks for posting the formula for your bread, it sounds excellent. I've been hunting around for a sour that incorporates millet (an under utilised grain IMO) and lo and behold this one drops right in my lap...from a neighbor no less. I'd like to try this one out sometime soon, but would you be offended if I adapted it slightly by leaving out the fennel? I'll make sure to include a link to your original formula when I post so that folks know that it's adapted from your formula. Would that be OK with you?

Regards,

Franko

Vancouver Island