Multi-Grain Levain with Multi Photos

Thank you Josh.  It was actually higher % whole wheat loaves that threw me for a loop.  I'm getting the hang of it now though.  I learned that I was severely over proofing.

I used: Flax, sunflower, pearl barley, oats, and crack wheat.  I toasted them to the edge of almost burnt before adding to my soaker.  Really makes a difference to the end flavour.

John

Thanks a bunch for all the kind words dabrowny.  Yes, I have found new appreciation for the turkey roaster.  Also found a few different sizes shapes at my parents place.  One for boules, one for batards, and a larger one for short baguettes.  If I ever try baguettes again.  Been a while.

Will PM you formula.

Happy baking!

John

For those asking:

Multi Grain Levain Bread

Levain

284g bread flour

355g water

56g mature sourdough starter

Soaker

103g cracked wheat

103g flax seeds

89 g sunflower seeds

88 g rolled oats

25g pot barley

461g boiling water

7.5g salt

Final Build

638 g Levain

All of soaker

545g bread flour

284g whole wheat flour

22g vital wheat gluten

298g water

21g salt

The night before baking, build the liquid levain by mixing together all of the ingredients in a medium bowl. Cover and let sit at room temperature (70 degrees) for 12 to 16 hours.

Also the night before, prepare the soaker by mixing together all the dry ingredients and then covering with boiling water and stirring well. Cover and let sit at room temperature.

On baking day, place all ingredients of final build and the levain (excluding the salt), in a bowl and mix until well combined.  Let the shaggy mass of dough sit, or autolyse, for 40 mins.  After autolyse, add the soaker and final build salt.  Knead until a medium gluten development is achieved. 

Transfer the dough to a lightly oiled glass bowl or plastic container.  Cover and let bulk ferment for 2 hours at 78 degrees. Stretching and folding twice after 50 mins each time.  Return to the bowl (seams down) and let rise for the remaining time.  Remove the dough, flatten and pre-shape into round.  Let dough rest for 15 minutes then shape into batard or boule.  Cover in plastic and retard proof in fridge overnight (or you can let proof for 1 hour at 78 degrees).  Preheat oven to 475 degrees.  Turn heat down to 460 degrees, slash and bake with steam for 25 minutes, then without for 20 minutes.  Internal temperature should be between 200 - 205 degrees.  For best oven spring, bake straight out of fridge. 

Makes 3 large loaves.