Multi grain sourdough with walnuts and dry apricots

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Makes 1 loaf
Delayed fermentation method.

Ingredients, includes starter.1 loaf, gBaker’s %
Flour
  • AP wheat: 180g
  • Whole wheat: 100g
  • Rye: 50g
  • Rolled Oats: 20g
  • Corn meal(medium, Polenta): 20g
  • Flax seeds, ground:  20g
  • Millet: 20g
  • in starter: 25g
435100%
Water + evaporated milk + 25g in starter30570%
Salt81.8%
Malt syrup or honey102.3%
Walnuts, quartered or halved1/2 cup
Dry apricots, quartered or halved1/4 cup
Total1447174.4%

SOAKER

Millet, cooked - all
Rolled oats - all
Corn meal - all
Water - 70g
Salt -3g
Mix and set aside for 12-18 hrs.

preferment

Sourdough starter - 50g , 100% hydration
Rye flour - 50g
Wheat flour - 100g
Water - 100g
Mix and let ferment for 3-4 hours or until doubles in size.

final mix

Mix the soaker with the preferment, add the rest of the flour (180g AP) and water (80g) and malt syrup.
Autolyse 20 min, add salt, knead 5-6 min, add nuts and dry fruits and knead until well incorporated.

Fermentation: 3-4 hrs or until doubles in size.

shaping

Divide and shape round or oval loaves of desired weight

proofing

50-60 minutes at room temp, 12 hrs in cold.

baking

Bake in a steamed oven at 220°C for 36-40 minutes

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