Hi Everyone, I had a pretty active leaven going so I thought I would make up a batch of "mixed flour" sourdough bread. Here's what I used:

Organic All Purpose White Flour- 800 grams

Organic Whole Grain Rye Flour- 150 grams

"No-Name" Whole Wheat Flour- 150 grams

70% Hydration whole wheat levain build- 300grams

Malted Barley Flour- 15 grams

Sea Salt- 25 grams

Water- 980 grams

Total Batch Weight: 2420 grams

I mixed the flours and water together until a rough mass was achieved. Left to go pick up my son from school and returned an hour later (forgot that I was "making bread") Added the leaven and salt and hand mixed until I got a smooth supple dough. Covered it up and left it for 2 hours with a fold after each hour.

I divided the dough into three 700 gram pieces and shaped into 2 batards and 1 boule (which I refrigerated for tomorrow). The remainder I added back to the pot. Let proof for 1 1/2 hours, slashed and baked at 500 F for 22 minutes with steam, lowered the oven temp to 400 and finished the bake for another 22 minutes. Here are some pics...Mixed Flour Levain 1

Mixed Flour Levain 2

Mixed Flour Levain 3Mixed Flour Levain 3

http://cliffsidebakery.blogspot.com/

Hey Man, Why are my pics so small?