Grains and Seeds Bread

From Bien Cuit.

This has lots of different whole grains and seeds. I made this in the past and really enjoyed it. It didn't have the oven spring of the first time I made it but the taste was still awesome. I took a boule to pair with spinach dip on the weekend and everyone loved it.

This has two leavens:

1. First levain is 40 g of starter, 80 g cool water, 80 flour. Second levain is 120 g of toasted millet, 80 g toasted amaranth, 20 g black sesame seeds, 16 g of dark rye flour, 20 g starter and 120 warm water. Both sat overnight.

2. Next morning, I autolysed 740 unbleached flour, 80 buckwheat flour, 60 partially sifted local stone ground wheat, 60 g of whole spelt flour, 60 g of dark rye flour with 700 cool water. This sat for an hour.

3. I then added 30 grams of sea salt, 2 g instant yeast and both starters. I did the slaps and folds to integrate everything.

4. The dough then went into bulk fermentation with folds every half hour. The bulk fermentation was done in 3 hours which was a huge contrast to my other dough which fermented at the same time and it took 7 and half hours. Weird since I used cool water with this one and warm water with the other dough. 

5. I divided and pre-shape using the letter fold method and let it sit for a half hour. I shaped again and put them seam side up in the baskets. They proofed on the counter for 30 minutes and then into the fridge for an overnight proof.

6. The boules were baked as per usual: 500F for 20 minutes covered in dutch oven, 10 minutes at 450F and then lid off for another half hour.

This is a solid stick to your ribs kind of bread. Very interesting flavours that really pop out when toasted.

Crumb shot: