My husband is laughing at me...
...as I move around the room, iPhone in one hand, freshly baked loaf in another, trying to capture the essence of the bread in the morning light. :D
Loaf in question is a multi-grain date & walnut loaf with 60% whole grains -- a mix of red fife, kamut, spelt, and rye, plus 40% AP/Bread flour (20% each).
Made the levain two nights ago using 25 g bread flour, 25 g freshly ground red fife, 50 g water and 20 g unfed, cold, 100% hydration whole wheat starter (there are about 10 g of WW in the loaf). Fourteen hours later autolyzed for one hour the remaining flour and most of the water. After an hour I squeezed/folded in the levain and salt w/ the held-back H2O and let rest an hour, after which I stretched and folded the dough in the bowl. 30 minutes later scraped the dough out for a lamination during which I added the walnuts and chopped dates. Performed two more S&Fs over the next 90 minutes, then let it sit another few hours. Bulk fermentation in total was about 6 and 1/2 hours, after mixing in the levain and salt.
When it seemed sufficiently fermented (smoothing out on top, kind of doming over, bubbles/holes evident through the side of the glass bowl) I scraped the dough out onto the counter, letter-folded it, bench rested for 15 minutes, then placed in a banneton which went straight into the refrigerator for 12 hours. Baked this morning in a covered clay baker at 475 F for 25 minutes, then 15 minutes at 450 with the cover off. It sat for more than two hours before being cut.
Ingredients (sorry for the weird formatting):
|Date & walnut multigrain sourdough (60% whole grain)|
|540 g flour, 400 g water, not including the 10 g each in the starter|
|Red fife, freshly ground||162||30%|
|Kamut, freshly ground||81||15%|
|Spelt flour (BRM)||54||10%|
|Whole rye flour (BRM)||27||5%|
|Bread flour (KA)||108||20%|
|Toasted walnuts||75||* 25%||(dates & nuts combined)|
|Cold, unfed starter||20|
|Red fife (fresh ground)||137|
|Kamut (fresh ground)||81|
|*When mixing the final dough I held back 40 grams of H2O and used|
|that to incorporate the levain and salt after the one-hour autolyse.|