Pureed Six Grain Soaker
Why not just use the flour of six grains? I guess for the same reason one mills flour fresh, but also I think the mediocrity of my blender is working with me here by creating variation in the size of particles. I get some noticeable bits, along with some flour soup.
I accidentally made a very high hydration dough (80%? 85%?), because I forgot that whole grains don't puree the way that quick oats did. Possibly oats are just especially thirsty. I began with more water to compensate for what I thought would be a lot of absorption, and then added more flour when I saw how soupy everything was. I didn't want to overdo the flour, since I was going by feel, and ended up with a much wetter dough than I've worked with before. The stretch and folds were easier, and the shaping went fine, but scoring made it spread very quickly to a diameter slightly wider than the combo cooker. When I placed the loaded parchment paper into the combo cooker (which is much trickier when the dough is this loose), the edges wrinkled to the contours of the wrinkled parchment. The loaf looks wonky, but I'm really pleased with the flavor and crumb (airy, with a little bit of that soaker-like moisture).
Next time I'll use less levain and warmer fermentation, so that a higher proportion of pureed grains can be incorporated. Another option would be to add some starter to the grains as they soak, but I'd have to watch things pretty carefully because I'm not sure exactly how much further along in fermentation this would get the dough once mixed. Also I doubt it, but I wonder if the blender would somehow harm the sourdough culture?
8:00pm 18 g each rye, spelt, barley, oats, red wheat, and kamut; soak in 320 g water
8:00pm mix levain 100 g starter, 100 g bread flour, 100 g water
8:20am puree soaker
8:20am mix autolyze 305 g bread flour, pureed soaker
9:10am knead together autolyze, levain, and 10 g salt
9:30am - 12:15am six stretch and folds
7:00pm bake covered