This week's bake - 5 seeded levain & variant of Field blend #1

Finally decided it was time to try something different again.  I've not been in a very good space for a few months and whilst I have continued to bake it has been from necessity rather than pleasure. Slowly the pleasure has returned and I decided to try Jeffrey Hammelman's 5 seeded levain but to leave out the yeast. 

 Levain 34 gm starter (at 100% hydration)209 gm water167 gm Hi grade flourMixed and left overnight until well matured  Soaker 61 gm kibbled wheat (should have been rye but couldn't get any)60 gm flaxseed52 gm sunflower seed52 gm rolled oats4.6 gm salt270 gm boiling water.  Mixed and left overnight with levain. Dough  346 gm Hi grade flour (11.6% protein)Added 3 heaped tspn gluten as recipe called for high gluten flour which I don't have.167 gm whole wheat four12 gm salt174 gm waterAll levainAll soaker I didn't follow Hammelman's method, instead mixed the soaker & the water into the levain, then added this mix to the flour & salt mix.  I hand mixed and it was very very sticky and I thought "how silly - should have done an autolyse" as I couldn't even knead it! So I rested the dough and then did 4 sets of slap and fold 30 minutes apart before bulk fermenting until dough had doubled.  this was about 3.5 hours later.  I shaped dough and retarded overnight in fridge. Turned out of banneton this morning, slashed and sprayed dough with water before baking in dutch oven, 20 minutes with lid on, then 20 minutes without lid at 230°C.  Internal temperature about 290°F.  Very happy with how it has turned out!  crumb shot   Earlier in the week I made what has become our every day brown loaf - a variant of Ken Forkish's Field Blend #1 Levain44 gm starter (100% hydration)177 gm water177 hi grade flour44 gm wholewheat flourMix first thing in morning Dough629 gm hi grade flour248 gm rye flour20 gm wholewheat flour688 gm waterEarly afternoon,Mix by hand in large bowl and autolyse 30 minutes. Add 2.2 gm instant dry yeast23.3 gm salt all levain. Mix by hand and do 4 x 20 slap and folds 45 minutes apart then leave to bulk ferment.  9 pm shape into 1 large batard and 2 smaller batards and retard over night in fridge.  Remove from fridge, slash and spray with water. bake in dutchoven at about 230°C for 15 minutes, remove lid and bake another 15 minutes. Internal temperature around 209°F. This keeps well & is one of the better breads I have made I think   crumb shot  It doesn't look very brown in my photo, not sure why though. Leslie