Formulas
Seeded Levain
Formula provided by: The Give Thanks Bakery & Café.
This Seeded Levain features a mild sourness not at all like the California-style sourdoughs. A mixture of sunflower, flax and sesame seeds gives the bread a hearty and interesting twist.
| Ingredients | Std Wt | Metric Wt | Baker's % |
|---|---|---|---|
| Progressive BakerŪ Artisan Bread Flour | 48 lb 15.5 oz | 22.23 kg | 100.0 |
| Purified water | 31 lb 4 oz | 14.19 kg | 63.7 |
| Whole wheat levain starter | 11 lb 4 oz | 5.10 kg | 22.9 |
| Sea salt | 13.6 oz | 385 g | 1.7 |
| Seed mix (equal parts sunflower, flax and sesame seeds) |
7 lb | 3.18 kg | 14.3 |
| Sesame seeds for topping | |||
| Total | 97 lb 5 oz |
44.7 kg |
202.6 |
Process:
- Mix flour, water and levain on 1st speed in spiral mixer, 4 min. Add salt. Mix 2 min. on 1st speed, then 2 min. on 2nd speed. Total mix time: 8 min.
- Place bulk dough in bin. Ferment 2 hr at 78°F. Fold. Ferment 2 more hr.
- Scale 22-oz pieces. Preshape loosely into boules. Allow dough 30 min. rest to relax. Finish shaping into batards. Dip top surface of each loaf in tray of sesame seeds. Place in linen-lined baskets, seam side up. Proof 1.5 hr at 78°F. Score batard with long, slightly arched slash the length of the loaf.
- Bake on stone hearth (ideally in deck oven) 30 min at 470°F to 480°F. Finished loaves will sound hollow when tapped on bottom. Yield: 72 loaves.
Yield: 72 loaves.