Lotsa Whole grain Sourdough
I am running very low on safe AP flour, so I did this one kinda? whole grain. I probably could have used less AP, but I was afraid it would be too dense. In hindsight I could have used more freshly milled grains.
Levain build: (4 hours before mixing)
10g NMNF rye starter
40g fresh milled hard red wheat
40g water
Second build: (after the 4 hours and at the same time as the soaker) - I was NOT sure this was going to work, (I never add this much all at once) but it was bubbly and ready in about 2 hours. Go figure.
192g fresh milled hard red wheat
192g water
Soaker:
80g Cracked rye
80g Whole Flaxseeds
70g Sunflower seeds
70g old fashioned oats
370g boiling water
6g salt
Final Mix
450g AP Flour
228g Einkorn
228g Water
Soaker
Levain
Mixed about 4 minutes in my Kitchenaid Mixer on speed 4, divided in two, shaped and put to bed in bannetons in the fridge overnight. Baked at 465df in dutch ovens for about 40 minutes in the morning.
Really tasty! (and low sodium - next time I'd like more salt - I'll add it in the final mix)
Comments
Lots of good stuff in that bread. Sounds as though it ought to taste very good.
Paul
what a great word! It's surprisingly less dense than I thought it would be. Very tasty.
I like the sound of this bread. One of those breads you could eat with a salad or a bowl of soup and really enjoy. Nice work.
It is proving to be very versatile, yes, good with a salad, but also pretty nice on it's own or with a slice of ham or cheese.
CarolAnn that loaf looks great. I love the inclusions and the einkorn, this must be so delicious, nicely baked.
Benny
I haven't posted a bread in a long time...I still bake them all the time though! This one was just surprising to me, I really expected it to be much more dense.