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)
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