This is a bread we made in class (way back in the halcyon bread days, before butter and sugar commandeered my educational life).
I modified the formula to use liquid instead of stiff levain. I removed the small amount of instant yeast, and increased the fermentation and proof times accordingly. I used a different seed mixture and slightly increased the amount of whole grain flour. I added an autolyse (rest period after fours are mixed with water and starter).
So is this the same bread we made in class? Here I turn to G. W. F. Hegel, who said, “Identity is the identity of identity and non-identity.” That clears things up nicely, doesn’t it?
Seeded Multigrain Sourdough
Yield: 1000 g (2 loaves)
- Soak soaker: 30 minutes
- Mix final dough: 40 minutes (includes a 30-minute autolyse)
- First fermentation : 2.5 hours with folds at 50 and 100 minutes
- Preshape, rest, and shape: 35 minutes
- Proof: 2 – 2.5 hours
- Bake: 40 minutes
- 100 g mixed seeds (I used 40 g black sesame, 30 g flax, and 30 g hemp)
- 35 g rolled oats (not instant)
- 86 g water
Final Dough Ingredients:
- 240 g flour
- 94 g whole wheat flour
- 41 g coarsely-ground whole rye flour
- 227 g water
- 170 g mature 100%-hydration sourdough starter
- 9.5 g (1.5 t.) salt
- All of the soaker
- In a bowl, combine the soaker ingredients. Cover and let rest for about 30 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with a dough hook, combine the final dough flours, water, and starter. Mix on low speed until combined into a shaggy mass. Cover and let rest for 30 minutes.
- Add the salt and mix on low speed. Add a little water if needed to achieve a medium-soft dough. Continue mixing on low or medium speed to a medium level of gluten development.
- Add the soaker and mix on low speed until the soaker is evenly incorporated into the dough.
- Transfer the dough to a lightly oiled container. Cover and ferment for 2.5 hours, with folds after the first 50 and 100 minutes.
- Turn the dough into a lightly floured counter. Divide into two pieces. Preshape each piece into a ball and let rest, covered, for 30 minutes.
- Shape the dough into batards and placethem, seam-side-up, in a floured couch or linen-lined baskets.
- Proof, covered, for about 2 – 2.5 hours, until the indentation left by a fingertip springs back very slowly.
- Meanwhile, preheat the oven, with baking stone, to 475F. You will also need steam during the initial phase of baking, so prepare for this now.
- Just before baking, make a single slash down the long axis of each loaf. Slashing slightly off-center will make the “ear” end up in the center of the loaf once the slash opens up.
- Once the loaves are in the oven, reduce the temperature to 450F. Bake for 8 minutes with steam, and another 20 minutes or so without steam. Then turn off the oven and leave the loaves in for another 10 minutes, with the door ajar.
- Cool on a wire rack.