First 3 loaves for the Wedding
These 3 are different shapes but the same recipe. 12% 6 grain sprouted levain SFSD. 75% hydration all baked at the same time on two levels on stones with Mega Steam except the boule was in a combo cooler. It was a singele stage levain of 20 hours using up the end of the NMNF starter. The 6 grains were red and white wheat, rye, spelt, Kamut and oat and they were all in the levan. The rest of the 88 % was La Fama AP
No retarding of the leavain or dough . The large batard weighs 3 pounds 8 oz after baking and the smalls squat oval and boule weigh 1 pound 12 oz. It has been a long time since I had to make 1,000 g of levain. It all didn't go into these loaves but half did. I have the the same recipe fr 3 loaves with, sunflower seeds and pepitas in them In bulk ferment to make 6 loaves total - all different sizes and shapes It won't be enough so I will do a miche in the Poulain style that has sprouts in it to make it different.