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Experimental Sourdough Seven Seeds

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Panloaf, overnight proof in the pan.

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BKR %GRAMS2-DAY SCHEDULE (3-day, actually**)

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Formula

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Required total weight1000DAY 1

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Mix all ingredients0:1018:00(by hand)

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Autolyse0:3018:10(autolyse & bulk ferment in warm environment)

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wholemeal wheat10,0037Knead gently0:1018:40(by hand)

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crushed oat flakes7,0026Bulk ferment, S&F every 30 minutes2:0018:50

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wheat flour (stoneground)83,00305Preshape0:0520:50

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total flour100,00368Benchrest0:1020:55

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water (! = minus soakerwater)66,00201Shape and start retard0:0521:05

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levain33,00121

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salt2,007

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malt extract powder3,5013DAY 2

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castor sugar12,5046Take out of cold cupboard1:008:00(time depends on state of proof)

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soaked linseed15,0055Load into oven0:009:00

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sixseed mix40,00147Bake covered, start at 250 C0:209:00(temp in my oven is unreliable, it's probably lower than the dial says)

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Remove cover, lower temp to 220 C0:209:20

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totals272959Check doneness0:069:40(internal temp was 211 F, surprisingly high)

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End bake9:46(left in oven for a bit with door just cracked open)

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Preparation and other info

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MATH%GRAMS

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Levain build (Day 0)

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required weight (+30)***151

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starter2030

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rye/wheat mix2030

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wholemeal wheat2030

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water4061

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100

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Soaked linseed55

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linseed2514

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water7541

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Six seed mix147

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sesame seed2029

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sunflower seed2029

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pumpkin seed2029

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poppy seed2029

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caraway seed1015

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aniseed1015

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100

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Hydration

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flour in levain*61

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flour in dough368

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total428

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water in levain*61

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water in dough201

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water in soaker41

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total303

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hydration71

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NOTES

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Prep 21-2-2011, bake 22-2-2011

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First tweak of the multiseed loaf: less wholemeal (but a bit more in the levain), bit less seeds, bit lower hydration

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Used castor sugar because the maple syrup was off (I thought syrups were indestructable; apparently not)

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Came together well during kneading and more than doubled during retardation.

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Taste was excellent!

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Photoshttps://picasaweb.google.com/mrs.jaydot/Brood#

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* The amount of flour/water in the levain is not entirely accurate, because I keep my starter at around 80% hydration.

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** Building the levain takes place the evening before Day 1.

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*** I "build" more levain than required for the recipe; what's left over gets fed and stored as starter again.

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