The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Farmer's Market #32 (5 Grain Levain Re-visited)

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golgi70's picture
golgi70

Farmer's Market #32 (5 Grain Levain Re-visited)

I decided to go back to the 5 Grain Levain from Week 26 found here http://www.thefreshloaf.com/node/37954/farmers-market-26-five-grain-levain.  

I made two major changes.

First, I increased the hydration by a total of 13% in the dough portion.  

Second, I  decreased the PF in half from 25% to 12%.  I kept it split 7% liquid levain and 5% rye sour.  

Another change I made which I suppose was significant but not as much so as the priors is the soak(which could be any combination of seeds/grains).  Our local COOP has Rolled Rye and I thought to use it in place of the called for Rye Chops (which I subbed with Bulgar last time).  I also subbed toasted sesame for the sunflower seeds this time around.  So all in all it's equal parts toasted sesame, toasted steel cut oats, flax, and rolled rye.  I gave the loaves about an hour to proof before retarding overnight and an hour to warm up before being baked.  I'm very happy with the results and the only change I think I'll make will be upping the hydration just a touch further.  

 

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5 Grain Levain

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Rye Sour (5% Prefermented Flour @ 82% hydration) 12 hours @ 73F

Liquid Levain (7% Prefermented Flour @ 125% hydration) 12 hours @ 73F

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Soaker (Seeds mixture = 30% of total flour)  Make Soaker at the same time as the levain/sour

25% each toasted sesame, toasted steel cut oats, flax, and rolled rye

125% boiling water

1% Salt (1% the weight of the soaker grains)

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Flour: (65% CM Bakers Craft, 25% Hard White Wheat, 10% stone milled whole rye)

H20:  (75% holding back 50-100g to help add soaker/salt)

Salt:  2%

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Make Levain/Rye Sour and Soaker (12hours)

Autolyse with preferments 1 hour

Add soaker and combine well using some of held back water.  

Add salt and mix with remaining water to medium development.

Bulk Ferment 3 1/2 hours with 3 folds at :40, 1:20, and 2:00 

Divide and preshape loosely.  Rest 15-20 minutes.  

Shape into boules/batards in rice floured bowls.  Let proof 1 hour at room temp and then retard 12-15 hours. 

Bake 480 with steam for `15 minutes, vented for 25-30 more.

 

 

 

 

Comments

Syd's picture
Syd

Well it looks like you got a winner there.  The crumb is perfect and your scoring very attractive.  I would say you have hit the hydration spot on for this combination of flour.  Any more and you will start to sacrifice height and right now, they have a really good profile.

Syd

golgi70's picture
golgi70

Yes this one is a keeper.  I won't change anything except hydration.  I'm pretty certain with a bit more h20 the loaf will improve before it suffers.  

Thanks

Josh

Mebake's picture
Mebake

Lovely 5 grain levain, Josh! that crust color with the double crescent scoring is so attractive.

Nice going, my friend.

Khalid

golgi70's picture
golgi70

Thanks Khalid.  One of my favorite scores.  On whiter sourdough loaves it makes beautiful flying ears. 

Gonna go check out your A+C post

Cheers

Josh

isand66's picture
isand66

Agree with Khalid and Syd...these look perfect with a crust and crumb you can't beat.  Thanks for sharing.

Beautiful scoring as well.

Ian

golgi70's picture
golgi70

Thanks Ian.  How's that oat bread now?  Still really moist I bet (unless it's already gone).  

Cheers

josh

isand66's picture
isand66

You Bet!  Just ate a nice corned beef sandwich for lunch and only have a couple of slices left :(.

Ian

bakingbadly's picture
bakingbadly

What a beauty! And the scoring is just... lovely. Truly lovely, as well as the crumb.

I've tried an adapted version of Hamelman's 5 grain, twice, but I wasn't satisfied with both attempts. Your post has inspired me to return to this multigrain and try again.

Cheers and jolly bakings,

Zita

golgi70's picture
golgi70

You should try it again.  My changes are quite significant so its really a formula of it's own at this point.  But it was my starting point.  I'm very happy with this bake (and have gotten great feedback from "customers")  and if you have the ingredients on hand I urge you to give it a go. 

Thanks for the kind words

Josh

dabrownman's picture
dabrownman

It looks terrific in every way.   I;m guess in any more wet will produce a more flat earth profile:-)  But home ground fresh grains are very thirsty too.

Nice baking Josh.

golgi70's picture
golgi70

It is terrific and the only reason I want to add a bit more H20 is the dough can use it.  i'm only talking a % or 2 more.  My flour has proven to be thirsty. I thought for sure it would  be too wet but the soaker really takes up all the H20 and doesn't make the dough much wetter.  

Cheers

josh

CAphyl's picture
CAphyl

 Josh:  I just made a five grain and posted my blog today.  I used a similar, but different recipe.  I will have to try yours next as your breads look so fabulous.  I love a bread with a soaker!  Congrats and thanks for the inspiration.  Zita said she is working on a seven grain now; looking forward to seeing her final results.  Best,  Phyllis

isand66's picture
isand66

P.S. "Zita is a man :)"

CAphyl's picture
CAphyl

Thanks, Ian.  Sorry, Zita!  Phyllis