The Fresh Loaf

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Mixed Seeds Wholewheat Levain

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CeciC's picture
CeciC

Mixed Seeds Wholewheat Levain

It has been a few months since my last post. Have been busy with work and stuff. Still i have skim through the sites and have seen so many awesome breads baked by our TFLers.

Recently I have been mainly working on BREAD - By Jeffery H.

Tried a few recipes on its sourdough bread. They are all very tasty and perfect bread for toast, sandwiches and even just to have it by itself.

N the one that I love the most is this Mixed Seeds Wholewheat Levain with lots of goodies in it. Its fantastic aroma of toasted seeds and the mixed grains crust added to its flavor profile. Heres for formula Ive used with a bit of modifications from his original formula.

- Change it to a pure levian dough

- Increased the hydration

- omitted the honey

Recipe name

Whole-wheat Bread

Revision

50% wholewheat

Revision notes

 

Product yield

2,026.00

Portions

2.00

Portion weight

1,013.00

Recipe's summary

Ingredient

Baker's %

Weight

Main ingredients

100.00%

1,000.00

Wholewheat Flour

50.00%

500.00

Bread Flour

50.00%

500.00

Assorted Grains

18.00%

180.00

water

80.00%

800.00

Salt

2.20%

22.00

Liquid Starter

2.40%

24.00

Totals

202.60%

2,026.00

Add here general directions for the recipe

Stage1: Liquid Levain

Ingredient used (%)

12.00%

Ingredient

Usage%

Baker's %

Weight

Main ingredients

100.00%

120.00

Bread Flour

24.00%

100.00%

120.00

water

18.75%

125.00%

150.00

Liquid Starter

100.00%

20.00%

24.00

Time required: 08:00:00

Totals

245.00%

294.00

remove 24g of starter as seeds

Stage2: Soaker

Ingredient used (%)

15.25%

Ingredient

Usage%

Baker's %

Weight

Main ingredients

100.00%

180.00

Assorted Grains

100.00%

100.00%

180.00

water

27.00%

120.00%

216.00

From: Liquid Levain

91.84%

150.00%

270.00

Totals

370.00%

666.00

Prepare the soaker as you mixed the levain

Ive used Oats, Millet, Flax added upto 140g mixed with 216g of water

40g of mixed seeds, white n black sesame and sunflower seeds

Plus extra to roll on bread

Stage3: Final Dough

Ingredient used (%)

88.00%

Ingredient

Usage%

Baker's %

Weight

Main ingredients

100.00%

880.00

Wholewheat Flour

100.00%

56.82%

500.00

Bread Flour

76.00%

43.18%

380.00

water

54.25%

49.32%

434.00

Salt

100.00%

2.50%

22.00

From: Soaker

100.00%

75.68%

666.00

Totals

227.50%

2,002.00

Mix everything except salt and autolyse for 30mins

Ferment at room temp for 3-4 hours, with 4 folds in the first 2 hours and leave it untouch

Cold retard for 8 hours

 

 

Comments

Mebake's picture
Mebake

Looks delicious, Ceci. Nice work. I love the whole wheat multigrain recipe.

Khalid

CeciC's picture
CeciC

Try it n you will definitely like it. Its a shame that I didnt write down the exact weight for each grain.

I will make sure I do it properly next time.

CC

Kiseger's picture
Kiseger

I bet this tastes as good as it looks, you got a really good crumb for all the seeds added - well done! If I read this correctly, you add the liquid levain from Stage 1 to the soaker rather than to the dough?   Thanks!

CeciC's picture
CeciC

You prepare the soaker n levain at the same time but not mixed together.

You mixed them all when you autolyse the dough.

 

Kiseger's picture
Kiseger

That makes perfect sense, the reason I asked was that I couldn't see the amount of levain added to the Stage 3 final dough table so wondered if I had just completely misunderstood!  

dabrownman's picture
dabrownman

Another fine bread.  We love the whole grains and seeds around here and yours is beautimous inside and out.  Has to be as tasty as it looks.  Nice to see you back .  Well done and

Happy Baking 

CeciC's picture
CeciC

I havent been posting a lot, but I have read most of your post. You bake are tasty as always n I love the idea of sprouted quinoa. I bet it taste better than the unsprouted one.

I think my bake is finally getting there, only my shaping still requires some more improvements. it feels a little loose most of the time after i slash it.  

isand66's picture
isand66

Welcome back!  Beautiful loaf with a perfect crumb.

Regards,
Ian