The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Honey-Millet Multigrain Batard (17 lb yield)

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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