This one is 28% whole sprouted grains consisting of equal parts red and white wheat, rye, spelt, Kamut, oat and einkorn. It has a 10% pre-fermented bran and high extraction 7 sprouted grain, 100% hydration levain made with 15 g of NMNF rye starter retarded for 1 week.
The levain was retarded overnight after it doubled. We did a 1 hour autolyse with the PH sea salt sprinkled on top and enough water that brought the overall hydration to 75%. The dough flour was half LaFama and half High Gluten from the bins at Smart and Final.
We did 3 sets of slap and folds of 25, 8 and 4 slaps on 1 hour increments and 1 set of stretch and folds to shape the dough right before we plopped it into a rice floured basket. We slashed it hopscotch style, spritzed it (something we never do) and placed it into a 450 F CI Combo Cooker for 20 minutes of steam and then we baked it 16 minutes lid off at 425 F until it reached 208 F on the inside.
It bloomed sprang and browned well enough but we will have to wait on the crumb till tomorrow morning.
The crumb is soft. moist and open - just what you want from a white SFSD style bread - plus it tastes great too with that extra bit of tang to go with the sour. We eat a lot of cornbread with corn and Jalapenos. Yummy!