The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

2013 Boxing Day Bake - Multigrain Levain

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CeciC's picture
CeciC

2013 Boxing Day Bake - Multigrain Levain

Total Weight1010    
Serving1    
Weight per Serving1010    
      
Total Flour 550   
Total Water 450   
Total Hydration 81.82%   
Multi-grain % 54.55%   
      
      
 Build 1Build 2Final DoughAdd-InTotal
Levain     
White Starter (100%)100   100
Wholewheat Starter    0
Rye Starter    0
Yeast Water Levain (100%)    0
     100
Flour     
Extra-High Protein Flour (>14%)    0
Bread Flour    0
AP Flour  200 200
 10002000200
Wholemeal Flour     
Wholewheat Flour  280 280
Rye Flour  20 20
     0
 003000300
Liquid     
Water  370 370
Milk    0
Wheat Berries Soaker Water  30 30
Yeast Water    0
     0
     0
     0
 004000400
Others    0
Yeast    0
Salt  10 10
Cinnamon (2 Tbs)    0
     0
     0
 0010010
ADD-IN    0
Wheat Berries   100100
 000100100
      
      
Direction     
- Autolyse all ingridient (except Salt & Yeast)60 Min    
- Add Salt, Soaker  Mixed with Pincer Method     
- S&F 3 Times @ 30min intervalDough Temp 79F    
- Total Bulk Fermentation2h 15m    
- Refridgerate /12Hours    
Bake - Cover20-25    
Bake -Uncover25    
      
      

After last week success, I followed a similar formulae and maintained a similar dough temp. Since this is more of a impulse bake, I first taste my refrigerated starter, but i find it a bit too sour, so I built the levain once @ 1:2:2 which gives me a milder tone. 

I mixed starter, flour, water thoroughly and let stand for 60mins. Using Pincer method to incorporate salt and develop gluten. 

 

Wholewheat an

S&F it 3 times at 30mins interval. 

When it has completed the bulk fermentation. 

 

Wholewheat an

 

Shape it n put it into proofing basket, seam side up. 

 

Wholewheat an

 

After 12 Hours Retard, it looks like 80% proof to me, so I bake it cold. But I guess I can give it an hour room temp proof before it goes into the DO.

 

Wholewheat an

 

It sprang beautifully and gives a fairly nice open crumb

 

Wholewheat and rye levainWholewheat and rye levain

Comments

dabrownman's picture
dabrownman

that gets me excited.  Bold bake, good spring and bloom, great crumb, at least 50% whole grain, soaker water for liquid, whole berry soaker add in....this just has to be tasty as can be!  Well done and

Happy Baing in the New Year CeciC.

CeciC's picture
CeciC

N It is really tasty too!!