Multigrain 36 hr cold ferment
This is based on Danni's Peasant Bread...thank you Danni ! I milled my spelt, rye and kamut and ground the flax seed. I sifted out the goodies from the flours. I have never done this before but decided to give it a try. I used two different starters that I have had going for a while. Not sure what they are but one was fed only AYW and the other was fed only durum...but that was before and they were now going be on a " water and goodies" feed :). They loved loved loved it. Tripled in 2 hrs. Boom ! I did an autolyse with just the flour and water for about 2 hrs. Folded in the levain and salt. Bulk fermented for a couple hours with only two s and f's as I went to play with my grandson. Came back and the dough had doubled . Yikes. Quickly made 3 rough boules and put it in the fridge. My new procedure as of my last bake is to let it ferment at least 36 hrs. Amazing how well it does. Will look forward to seeing the crumb as last time not only did I get great oven spring, and this time too, but I had amazing open crumb. Baked at 500 then 475 in my granite roasters.
crumb shots...lovely tender a little sour and beautifully open