Triple levain multigrain Amazing
This Loaf is in a 17” long x 6” wide banneton. A friend gave it to me she had bought it years ago in Germany and never used it. 70% Arrowhead Mills AP, 20% home milled Kamut, 5% milled rye and 5% milled Emmer all sifted and bran fed to levains.
I used my SD levain, my AYW levain and AYW as part of the liquid. Thus 3 distinct chemistry processes. I mixed everything including salt with a large rubber scraper just till moistened and let it rest 2 hrs. Dough was extensible and poofy by then. Did one lamination and returned dough to bucket. After another hour did one s and f. That’s it. Bulk ferment was 2 hrs. Retarded at 55 degrees for 12 hrs. Baked in my huge 100 yr old granite roaster 500 degrees covered 20 min and 475 degrees uncovered 30 min.
Amazing open crumb and incredibly tender. Very full flavor and fragrance is wonderful.
For me this affirms that hands on isn’t necessary and that fermentation times and temps are what makes an open crumb and fantastic flavor.