Sourdough Transitional Multi grain

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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

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