Toasted 10 Grain Porridge Sourdough with Sprouted Rye
I really enjoy using multigrain cereal in bread and thought I would combine it with some rye sprouts. So here goes:
1. Sprout 75 g of rye berries. This took 3 days.
2. Toast 75 g of Bob's Red Mill 10 grain cereal and soak overnight in 140 g of boiling water. The next morning, stir in 30 g of kefir and let sit for a few hours.
3. Autolyse all of the above with 650 g water, 550 g no additives unbleached flour, 202 g white whole wheat flour, 100 g fresh milled red fife flour and 100 g Robin Hood Multigrain Best for Bread flour. Let sit for approximately one hour.
4. Mix in 22 g of sea salt and 266 g of 80% levain. (I recalculated to see what my levain was since I do 3 builds at 100% and one build at 80%, and it is actually a 84% levain but 80% is close enough!).
5. Do four sets of folds 30 minutes apart and let bulk ferment for a total of 3.5-4.5 hours or until doubled. I do this in my oven with the light on. The batch that I put into the oven doubled in 3.5 hours, the one that I left out on the counter for 2 hours before putting into the oven took 4.5 hours. For some reason, this was faster than usual.
6. Divide into 3 770-gram loaves, preshape, rest and do a final shape. Place in bannetons and into fridge for a 12-14 hour proof.
7. Set the oven on convection bake, Preheat oven and Dutch ovens to 475 F, load dough in pots, and immediately drop temp to 450F for 25 minutes. Remove lids, switch the Dutch ovens from lower to upper rack and vice-versa, drop temp to 425 F and bake for another 25 minutes. I baked them a little bit darker than last week.
Crumb shot coming later! We haven't cut into them yet!