(Non-) Soda Infinity Bread

During the Infinity Bread Community Bake, I created an Infinity Soda Bread. See it at 

https://www.thefreshloaf.com/comment/529736#comment-529736

Today's bake is nearly the same recipe except I leavened it with sourdough starter instead of baking soda.

This CB called for 1/3 of the flour to be white, 1/3 some version of whole wheat, and the remaining 1/3 to be any combination of grains and flours you want. Today's bread used graham flour for the WW, and a combination of spelt and rye for the remaining 1/3. The formula also included some oats.  The liquid remained a thick, rich cultured buttermilk, the same as I used for the soda bread version.

Pictures then details: 

_DSC1420_lzn.jpg

The bread is a little delicate but good eating. The loaf has a thin pleasant crust, a soft fairly open crumb, and a good balanced flavor with no sourness.  The nigella seeds come through as a faint perfume that can barely be tasted, which brings in a hint of mystery.  The slices are more delicate than a sourdough loaf would usually be so they should be cut thick.

Steve, the baker of our local bakery, liked it very much.

I purposely made the dough to be wet and it turned out between a batter and a normal dough.  It was very sticky and gloppy. I baked it in a 4 X 4 X 9 inch Pullman pan without the lid. I buttered the insides of the pan with soft butter. 

Recipe
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Flour Weight: 420g

Dough
----------
        Baker’s Percent          Actual Weight g
-----------------------------------------------------------
Total Flours  100.0                          420.0
------------------------------------------------------------
AP                 33.3                           140.0
Graham         33.3                           140.0
rye                 20.0                             84.0 (stone-ground)
spelt              13.3                             56.0 (stone-ground)

Liquids
------------
buttermilk       86.9                            365.0

Starter/Levain 16.6                             69.7

Salt                  2.0                                8.4 Sugar

Other
-------
rolled oats        7.0                               29.4
caraway seeds 1.2                                 5.0
nigella seeds    1.8                                 7.6

Process (times are very approximate)
-------------------------------------------------
- 6:45 PM - Finish mixing all except for oats & seeds
- 7:30 - knead (thick sticky paste)
- 8:15 - stretch on countertop
- 9:00 - s&f (in-bowl folds)
- 11:00 - Form log with some stretching, put into Pullman (still sticky but had some cohesiveness)
- 6 AM - Risen to top of pan. Preheat oven 450°F
- 6:20 - Bake 415°F no lid 20 min, 20 min 390°F. Remove from pan, bake 5 min 350°F.

 TomP