Five Seed Sourdough
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Select Artisan Flour | 2.5kg | 25% |
| King Arthur Baker's Classic Organic Flour | 5kg | 50% |
| King Arthur Whole Wheat Organic Flour | 2.5kg | 25% |
| Whole Flax Seeds | 0.8kg | 8% |
| Sunflower Seeds | 0.7kg | 7% |
| Oats | 0.5kg | 5% |
| Rye chops | 0.5kg | 5% |
| Water | 8.8kg | 88% |
| Salt | 0.22kg | 2.2% |
| Yeast | 0.02kg | 0.2% |
| TOTAL YIELD | 21.54kg | 215.4% |
NOTE Approximately 16 hours before mixing the final dough, mix together the ingredients for the liquid levain build. Let sit at room temperature, covered. At the same time, combine the soaker ingredients. Cover these and let sit at room temperature. Pre-fermented flour = 25%.
MIXING Mix the final dough by adding all the ingredients to the mixer (first remove a portion of the liquid levain to perpetuate the culture). In a spiral mixer, mix on first speed for 3 minutes, then turn the mixer to second and mix to moderate gluten development, about 4 minutes.
DESIRED DOUGH TEMPERATURE 75-78°F.
BULK FERMENTATION 2-2.5 hours, with a fold half-way through.
SHAPING Divide, shape and cover the loaves for the final proofing.
BAKING Bake at 450°F with steam. Loaves weighing 0.75kg should bake for 36-40 minutes. The loaves can also be retarded after shaping. In this case, a 2 hour bulk fermentation is ample.
| METRIC | BAKER'S % | |
|---|---|---|
| Select Artisan Flour | 2.5kg | 100% |
| Water | 3.125kg | 125% |
| Sourdough Culture | 0.5kg | 20% |
| TOTAL YIELD | 5.625kg | 245% |
| METRIC | BAKER'S % | |
|---|---|---|
| Rye chops | 0.5kg | 27% |
| Whole Flax Seeds | 0.8kg | 27% |
| Sunflower Seeds | 0.7kg | 23% |
| Oats | 0.5kg | 23% |
| Water | 2.75kg | 110% |
| Salt | 0.22kg | 6.8% |
| TOTAL YIELD | 5.47kg | 216.8% |
| METRIC | |
|---|---|
| King Arthur Baker's Classic Flour | 5kg |
| Whole Wheat flour | 2.5kg |
| Water | 2.925kg |
| Yeast | 0.02kg |
| Liquid Levain | 5.625kg |
| Soaker | 5.47kg |
| TOTAL YIELD | 21.54kg |
