Double Trouble Multi-Grain Sourdough

    I just finished up the last of my decadent cream cheese rolls so it was time to bake a more healthy hearty bread but one that is not too heavy either.

I decided to try a double starter which I've done in the past.  My first inclination for this bread was to try an experiment and make all of the flour come from the pre-ferment but I chickened out at the last moment and only upped the starter amount slightly from my normal formulas.

I converted my AP starter after refreshing it into 2 distinct starters at close to 100% hydration.  The first starter consisted of durum flour and French style KAF flour and the second was hand ground (with my coffee grinder that is) Einkorn ancient wheat mixed with my AP seed starter.

For the main ingredients I added some additional Einkorn flour, French, Durum, potato flour, rye chops and Toasted Wheat  Germ for some added nuttiness.

The dough was quite sticky after mixing but came together quite nicely.

The final result was a surprisingly sour dough but in a good way with a nice nutty whole grain flavor.  I did not sift the Einkorn flour but used the entire ground flour which you can really taste in the final bread.

You will notice a big hunk of one of the breads in the final photo has gone missing.  I would say the alligator ate it, or one of my apprentices, but alas it was my wife who upon returning from shopping thought it was a good idea to lop off a nice chunk before I had a chance to photograph it.  At least she seemed to like it, or it could have been because it was the first thing she had eaten all day.  I guess I will never know.....

Levain Directions

(Note: the formula below lists the levains as 2 steps but they are 2 different levains not one.)

Mix all the levain ingredients together for #1  and #2 for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

 Main Dough Procedure

Mix the flours, rye chops, wheat germ and water (hold back about 50 grams for now)  together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starters and olive oil and mix on low for a minute.  Add the rest of the water unless the dough is way too wet.   Mix on low-speed for another 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 2 loaves free form and placed them onto my bakers linen and covered them up.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.