My regular bread (Rye/Wheat/Spelt)

I make a variation of this bread each Sunday; I've done so for the last several months. The result has steadily improved.

      My goal is a whole-grain bread that stands on its own. I don't eat many sandwiches, but enjoy slices of bread for lunch or breakfast. I have practical demands from the bread I make: long shelf-life, versatile, and relatively easy to produce.

      I've experimented a lot (pumpkin seeds in one week's loaf, not a success), but none of it has mattered much. I'm such a novice that I think the bread has improved through practice. I had hoped to eventually post with an absolutely perfect formula and method. I realize that I'm not going to achieve this, so I'd rather just post and ask for feedback.

Levain Build

100% Hydration Rye Starter       5%

Whole Rye Flour                          100%

Water                                          60%

1.) Mix, aerate well, and let sit for 12-18 hours.

Final Dough

WW Flour                                     66%

Whole Rye                                   14%

Whole Spelt                                 20%

Water                                          67%

Levain                                          20%

Salt                                              4.5%

Molasses                                     5.6%

Olive Oil                                       3.5%

1.) Mix flours, water, molasses, and oil. Let rest for 45 minutes at room temp.

2.) Mix in salt and starter.

3.) Knead well, moderate gluten development. It's wet, but comes together eventually. By hand, it takes around 20 minutes with a resting period.

4.) Bulk ferment 2 hours @ room temp, stretch and fold, ferment another hour, stretch and fold.

5.) Shape, place into fridge for 18 hours.

6.)  Bake straight from fridge in 475F oven for 15 minutes under regular steam. Lower temp to 425 and bake until done. (It darkens quickly in my oven, so I place a piece of tinfoil on top to prevent too dark a crust.)

Notes: I live in Arizona, which is very dry. My flour is thirsty! I'd adjust the hydration in a normal climate. Also, some of the rye flour can be replaced with rye meal. This improves the rye flavor and provides an interesting texture.

The result is a sour loaf with a complex rye/wheat flavor; spelt adds a sweet hint. It toasts well, dips well in soup, and stands up to Dijon. 

Cheers.