Farmers Market Week 4 (Troi au Levain)
So this was supposed to be my week off as there is a festival in town that will make going to the market chaotic. Well I got some new stones and opted to follow through with my Saturday bake and give to friends and neighbors.
I thought I'd take advantage and improve upon my week 1 bake of Super Grain Whole Wheat Sour.
Troi au Levain (3 seed/grains 3 flours)
For 2 - 25 oz loaves
Soaker:
6 oz each millet, red quinoa, flax toasted
18 oz H20 (I'd scale this down next time to maybe 13 oz)
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soak for 6-8 hours
Levain:
.6 oz Rye
1.4 oz Wheat
2 oz High Protein
2.5 oz H20
2 oz Mature Starter (100% hydration)
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mix let ripen 6-8 hours
Dough:
7 oz High Protein
7 oz Malted Bread Flour
4 oz Whole Wheat
3 oz Whole Spelt
14.7oz H20
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Autolyse
.6 oz Salt
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1) Mix autolyse, levain, and salt on speed 1 until combined. Turn to speed 2 and continue until medium devlopment.
2) Add soaker and mix on speed 1 to incorporate. Finish on speed 2 for a minute
3) Bulk ferment 4 hours with 4 stretch and folds at 30 minutes.
4) Shape, proof 1 hour at room temp and retard overnight
5) Bake 480 with steam for 12 minutes and vented for about 20 more.
Cool
*Notes
As stated above I'd decrease the water in the grain soaker by about 25% and leave the remaining formula alone. It's quite tasty and very nutty and maybe even a touch bitter so maybe something sweet would compliment nicely. I'll consider leaving soaker water as is and add some chopped dried cranberries on my next attempt.
a
No bounty this week all gifts
Happy Baking All
Josh