Farmer's Market #32 (5 Grain Levain Re-visited)

I decided to go back to the 5 Grain Levain from Week 26 found here http://www.thefreshloaf.com/node/37954/farmers-market-26-five-grain-levain.  

I made two major changes.

First, I increased the hydration by a total of 13% in the dough portion.  

Second, I  decreased the PF in half from 25% to 12%.  I kept it split 7% liquid levain and 5% rye sour.  

Another change I made which I suppose was significant but not as much so as the priors is the soak(which could be any combination of seeds/grains).  Our local COOP has Rolled Rye and I thought to use it in place of the called for Rye Chops (which I subbed with Bulgar last time).  I also subbed toasted sesame for the sunflower seeds this time around.  So all in all it's equal parts toasted sesame, toasted steel cut oats, flax, and rolled rye.  I gave the loaves about an hour to proof before retarding overnight and an hour to warm up before being baked.  I'm very happy with the results and the only change I think I'll make will be upping the hydration just a touch further.  

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5 Grain Levain

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Rye Sour (5% Prefermented Flour @ 82% hydration) 12 hours @ 73F

Liquid Levain (7% Prefermented Flour @ 125% hydration) 12 hours @ 73F

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Soaker (Seeds mixture = 30% of total flour)  Make Soaker at the same time as the levain/sour

25% each toasted sesame, toasted steel cut oats, flax, and rolled rye

125% boiling water

1% Salt (1% the weight of the soaker grains)

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Flour: (65% CM Bakers Craft, 25% Hard White Wheat, 10% stone milled whole rye)

H20:  (75% holding back 50-100g to help add soaker/salt)

Salt:  2%

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Make Levain/Rye Sour and Soaker (12hours)

Autolyse with preferments 1 hour

Add soaker and combine well using some of held back water.  

Add salt and mix with remaining water to medium development.

Bulk Ferment 3 1/2 hours with 3 folds at :40, 1:20, and 2:00 

Divide and preshape loosely.  Rest 15-20 minutes.  

Shape into boules/batards in rice floured bowls.  Let proof 1 hour at room temp and then retard 12-15 hours. 

Bake 480 with steam for `15 minutes, vented for 25-30 more.