Multigrain levain with overnight retarding

I'm liking my multigrain breads especially if I can get my sourdough starter to work with them. This latest is one from Hamelman's 'Bread", the Five-grain levain recipe. I followed the recipe fairly exactly only making 2/3 of the recipe. I used my whole wheat starter and not any commercial yeast. For the soaker I used part Bob's Red Mill 7-grain cereal mix, flaxseeds, and sunflower seeds. I even did the retarding part of the recipe in the refrigerator overnight, approximately 13 hours and then a four-hour warm up/proof on the counter before baking. The refrigerator-retarding part hasn't always worked for me and I think some of that is my knowing how to get the starter at the right timing of activeness and making sure it is active. The oven rise was nice with steaming, the aroma wheat-y, and the taste mildly sourdough (though I should have waited until tomorrow to slice, I can never wait.)         Anet

  five-grain levain  

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