Sourdough Transitional Multi grain
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNB_DfVP7U7aDg0hw6O5CldGe4hDYc3xXous53QN-vnijwUOeS3pZWIGqam3TszcGDEhAHIc5N8MFw5Du85HCjVxdhnU8nTgccQfvk5wYP1MrL9bioDgttkrxdZBOko2d-vG2q5z56HwtM/s640/IMG_20170804_204201257.jpg)
Makes 1 loaf Based on Transitional Multigrain Hearth bread from Whole Grain Breads by P. Reinhart. SOAKER Rye: 30g Rolled oats: 30g Cornmeal: 30g Flax seeds: 10g Water: 180g preferment SD starter 100% hydration: 60g Water: 100g Whole wheat: 150g Final dough Soaker Preferment APF: 150g Salt: 7g Toasted sunflower, pumpkin and sesame seeds fermentation 2.5 hrs with two stretch & folds. proofing 50-60 minutes baking Bake in a steamed oven at 220°C for 36-40 minutes