Grain levain bread
I followed Hamelman's five-grain levain recipe, but used 3 grains: Rye, Oats and a sprinkling of roasted wattle seed (Acacia baileyana) as a hot soaker.
The flour is 50% high-gluten flour, 25% bread flour and 25% whole wheat flour. Hydration was 98% (!), but almost all the water got soaked up by the seeds.
The dough called for a liquid levain, spiked with a little instant dry yeast 0.4%.
I baked in tins for 15 minutes, then I took the bread out and finished baking on the stone. The crust came out nice and blistered, thin and crispy. The bread is delicious!
Grain levain - I've seen the bread dough arisin'....(apologies to and acknowledgement of John Fogerty)
Grain levain out of the oven --someone left their grain levain out in the rain. I don't think I can take it, 'cause it took so long to bake it......
Grain levain crumb - the first crust is the crispiest....
My apologies for the corny song lyrics!