Bakery Goods

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

Makes 2 small loaves preferment SD starter - 30g Rye flour - 110g Water - 110 mixing SD preferment(levain) - 250g, 100% hydration APF - 350g Ground pumpkin seeds - 60g water - 235g Olive oil - 30g Salt - 8g Pumpkin and other seeds Spice mix(nutmeg, cardamon, cinnamon, turmeric) - 1 tsp fermentation 2.2 hrs with two stretch & folds. proofing 30 min at room temp, 12 hrs in the fridge. baking Bake in a steamed oven at 220°C for 30-35 minutes