Multigrain 3-ways

I have been away from baking due to an unexpected work commitment. After 6 and half weeks, I couldn't settle on what to make so I decided to make one multigrain flour mix and try different add-ins. It was interesting to see how the add-ins affected the hydration of the dough.

Basic Multigrain Mix

• 550 g unbleached flour
• 100 g fresh milled red fife
• 100 g fresh milled kamut
• 100 g fresh milled spelt
• 50 g fresh milled rye
• 52 g Robin Hood Multigrain Best for Bread flour (I checked that this bag wasn't one of the recalled ones)

Add-ins

Multigrain with Amaranth, Millet and Bulgur

• 50 g toasted amaranth
• 50 g toasted millet
• 50 g bulgur
• 200 g hot water
• 30 g local yogurt

Multigrain with Porridge Oats and Ancient Grains 

• 150 g toasted Porridge Oats and Ancient Grains Mix
• 200 g hot water
• 30 g local yogurt

Multigrain with Infused Fruit and Seeds

• 30 g toasted sunflower seeds
• 30 g toasted pumpkin seeds
• 30 g chopped dates
• 30 g cranberries
• 30 g raisins
• 200 g hot Earl Grey tea
• 30 g local yogurt

Method

1. The night before, I milled my flour and toasted and soaked the add-ins in the hot liquids only.
2. The next morning, I added the yogurt to the add-ins and did the last feeding of my 4 stage starter (80% hydration).
3. A couple of hours before the levain was ready (when it is tripled), I autolyzed the add-ins with the flour mix. The amount of water differed as follows: The amaranth, millet, bulgur mix needed 550 g of water, the porridge oats needed 600 g of water, and the fruit, seed mix only needed 500 g of water. The dough after mixing was rather stiff.
4. When the levain was ready, I added 22 g of sea salt and 266 g of levain. Once again, the various mixes needed differing amounts of water for the dough to feel right. The amaranth, millet, bulgur mix needed an extra 20 g of water, the porridge oats needed an extra 30 g of water, and the fruit, seed mix did not need any extra water.
5. Once everything was well mixed, I did 4 sets of folds 20 to 30 minutes apart and let the dough rise till double. This took 5 to 6 hours depending on where I had the dough. I slow down some loaves by leaving them on the counter while I am doing the folding and others, I put into the oven with the light on and the door cracked open.
6. I divided each batch into 3 loaves (so a total of 9 loaves), and let them rest for a few minutes before doing a final shape and putting them into baskets. 
7. They proofed overnight in the fridge.
8. The next morning, I preheated the oven to 475 F with the dutch ovens inside. I baked the loaves at 450 F for 25 minutes and then removed the lid and lowered the temp to 425 for an additional 20-25 minutes.

Most of these loaves are being frozen for Father's Day and 3 are going to my favourite soup kitchen. We are keeping one for ourselves and I hope to post a crumb shot of that one shortly. I was really happy with the oven spring on these so the crumb should be good too.