Monday, November 3, 2014

Multigrain Sourdough (#2)

Autumn is such a lovely season! But it is also the beginning of the rainy season. What can you do to deal with the rain?  You stay home and bake!

I did some changes to the previous formula.  What I wanted to do was to up the amount of whole wheat flour and introduce a hint of sweetness.  I chose malt syrup this time and I loved the result. Here is the modified formula:
15g 100% hydration starter  
69g whole wheat flour  
69g water  
Final Dough    
124g 7 or 8 grains Bob’s Red Mill Hot Cereal  
168g boiling water for soaker  
325g bread flour  
150g whole wheat flour (plus 1 to 2 Tbsp)  
168g water for soaking grains  
224g water  
10g salt  
22g malt syrup