Mark Sinclair's Multigrain Bread
This is my first attempt at multigrain bread using an overnight "soaker" for the grain. These loaves are made from Mark Sinclair's recipe for Multigrain Bread, taken from his wedsite Back Home Bakery (under recipes). I followed his recipe except I used King Arthur's (KA) mixture of multigrain (total of 188 grams), which I recently purchased in one of my orders from KA. This bread is delicious. Thank you Mark for sharing this great recipe. The recipe produces 4 1/2 pounds of dough. I divided it into three 1 1/2 pound loaves and used 2 unlined brotforms and an unlined boule bannton for the loaves. I dusted the brotforms and banneton using a mixture of half KA AP flour and half rice flour. Incidentally, as you can see from this photo, I use a large plastic bin to cover the loaves during final proofing, which works well for me.
Brotforms after final proofing. At 1 hour final proofing time (75 deg. F) the loaves were ready for the oven.
The scoring needs practice but the loaves came out pretty well.
The crust was excellent and I was very pleased with the crumb and this bread tastes delicious. Again, thank you Mark for this terrific recipe.