Farmers Market Week 4 (Troi au Levain)

So this was supposed to be my week off as there is a festival in town that will make going to the market chaotic. Well I got some new stones and opted to follow through with my Saturday bake and give to friends and neighbors.  

I thought I'd take advantage and improve upon my week 1 bake of Super Grain Whole Wheat Sour.

Troi au Levain (3 seed/grains 3 flours)

For 2 - 25 oz loaves

Soaker:

6 oz each millet, red quinoa, flax  toasted

18 oz H20 (I'd scale this down next time to maybe 13 oz)

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soak for 6-8 hours

Levain:

.6 oz Rye

1.4 oz Wheat

2 oz High Protein

2.5 oz H20

2 oz Mature Starter (100% hydration)

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mix let ripen 6-8 hours 

Dough:

7 oz High Protein

7 oz Malted Bread Flour

4 oz Whole Wheat

3 oz Whole Spelt

14.7oz H20

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Autolyse 

.6 oz Salt

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1)  Mix autolyse, levain, and salt on speed 1 until combined.  Turn to speed 2 and continue until medium devlopment. 

2)  Add soaker and mix on speed 1 to incorporate.  Finish on speed 2 for a minute

3)  Bulk ferment 4 hours with 4 stretch and folds at 30 minutes. 

4)  Shape, proof 1 hour at room temp and retard overnight

5)  Bake 480 with steam for 12 minutes and vented for about 20 more. 

Cool

*Notes

As stated above I'd decrease the water in the grain soaker by about 25% and leave the remaining formula alone.  It's quite tasty and very nutty and maybe even a touch bitter so maybe something sweet would compliment nicely.  I'll consider leaving soaker water as is and add some chopped dried cranberries on my next attempt. 

a

No bounty this week all gifts

Happy Baking All

Josh