By adding some yeast to speed up my winter sourdough baking I received teriffic results. I used my Cuisinart 5 quart mixer for kneading and 8 inch proofing baskets.
White Levain Multigrain
270 grams H2O
¼ teaspoon (heaping) yeast
170 grams starter (100%)
460 grams flour
10 grams salt
1 cup mixed seeds/grains (add ¼ cup boiling water during autolyse)
1. Autolyse 20 minutes
2. Mix 6 mins medium speed, 4 mins med-high, then at seeds for 2 mins
3. Bulk ferment 2 hours at about 78-80 degrees (warm oven) w/ fold at 1 hour
4. Divide - preshape – rest 15 mins
5. Shape
6. Proof 2-2.5 hours
7. Bake at 475-500 for 30 mins w/ steam at 3 & 6 mins
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Mighty looking Loaf, Prijicrw!
Crumb, grigne and oven spring, too. Thanks for posting!!!
Sue
Beautiful.
perfect !
Both crust and crumb look great.
Nice bake,
Larry
A very handsome looking loaf!
Syd
Hello,
I love what you've put into this loaf - those seeds look delicious.
The crumb looks great - and I especially like the rippled texture on the crust.
Beautiful loaf!
from breadsong
Great looking bread!
Excellent craftsmanship, prijicrw.
Paul
Very pretty!
I added a wee bit olive oil and am trying this as a sandwich loaf today for the kids.
Very nice looking loaf! The crumb and the crust are perfect.
Akiko