Multi flour sourdough

This is a sourdough batard i baked using a TEFAL small grill oven that i found in my friend's house.

Recipe:

(BIGA):

65g Starter (85% Hydration)

50g "Sifted" white Whole wheat flour (25%)

50g Whole Barley Flour (25%)

50g Whole Spelt flour (25%)

50g All Purpose Flour (25%)

140g Water (70%)

After mixing and kneading for 5 minutes, rest and knead again after 5 minutes for another 5 minutes utill smooth and tacky, not sticky. Round, and store in a refrigerator for 24 hours and upto 3 days.

(SOAKER):

10g Fine sea salt

50g "Sifted" white Whole wheat flour (25%)

50g Whole Barley Flour (25%)

50g Whole Spelt flour (25%)

50g All Purpose Flour (25%)

140g Water (70%)

After mixing and kneading for 5 minutes, rest and knead again after 5 minutes for another 5 minutes utill smooth and tacky, not sticky. Round, and store at room temperature for 24 hours. If more, store in refrigerator for upto 3 days.

(MIXING):

I cut both BIGA and SOAKER into pieces and joined them together in a large bowl. As the BIGA dough is acidified from the levain, it held shape properly. I added 5 gram salt, and gently kneaded for 10 minutes until smooth, rounded into a ball and left to ferment.

(FERMENTATION):

Gentel stretch and fold in the bowl every 1/2 hour for 2 hours, followed by stretch and fold on a floured bench after another 1/2 hour.

(PRE-SHAPING, and SHAPING):

GEntly Spread the dough into a square (do not deflate). Preshape into a batard, leave for 5 minutes, and shape into a batard, and placing the dough seam side up in a Proofing basket for 45 minutes. Pre-heat the oven for 35 minutes with a stone, and River pebbles in an iron sheet as a steaming source.

(BAKING):

After 45 min. Invert the Dough on a peel and transfer the dough into the Oven, and pour hot water on the pebbles to create steam (mind your oven glass), reduce temperature from 500F to 450F.

Remove sheet containg pebbles after 15min. and continue to bake for another 30 minutes until golden brown. Transfer to a cooling rack, and cut after 2 hours.

Taste: I liked the tangy sour flavor of wholegrains. It made an excellent toast, with sliced emmental cheese as a topping. I could have had a fluffier more open crumb by using 10g commercial yeast in the final dough , but opted not to.

Will I Duplicate it another time? I may, but then i would like to include commercial yeast to boost it, as the starter was sluggish and more acidic due to only 1 refreshment from the fridge.

Mebake