Today's JH 5 Grain Levain Bake

Hey Brad, I sure am happy with it.  Sandwiches with beef and barley soup are going to taste amazing tonight.  I love this bread as it is amazing fresh or week old and toasted.

John

Thank you Janet.  Yes, the crumb is very moist and flavourful.  Now I just have to make sure I do as good or better each time I do this one in the future!

John

Thanks Phil.  It was actually baked in my trusty turkey roaster pan.  It is my version of a dutch oven until I get a real dutch oven.

John

Thanks David.  It has been VERY helpful.  My mistake reading it the first time was to skim through.  After my last frustration with scoring, I read the tutorial over and over until everything sank in.  I tend to skim over the details that are important.

John

Thanks dabrownman!  Actually, here in Canada, Thanksgiving was a month ago.  The turkey I made then wasn't so 5 grainy and crusty. :)

I am hooked...I admit it.  It started out as just a necessity to re-create a particular type of loaf that at our local grocery store goes for over $5.00 per small/med. sized loaf.  That loaf is exactly like JH 5 grain levain except it is rolled in seeds.  Now I have moved onto other loaves like San Fran style sourdoughs, rye, etc.  I never thought I would be capable of learning or interested in baking so many different breads but it is addicting and so satisfying.  I used to get that high from cooking, but now I have met a new desire.  I love it.

Take care.

John

THANK YOU! :)

Thanks Glen!  You should post photos of your results.  I would love to see.

John

Hi Paul and thank you so much for your comments!  Judging from your profile photo I take it you are a professional baker?  If you are, you just made my day with your compliments :)

This is the full detailed recipe and process:

 Levain

227g bread flour
284g water
45g mature sourdough starter (mine is maintained with 1/3 rye to 2/3 white bread flour feedings).

Soaker

82g cracked wheat
82g flax seeds
71 g sunflower seeds
71 g rolled instant oats
20g pot barley
369 g boiling water
6g salt

Final Build

510 g Levain
All of soaker
436g bread flour
227g whole wheat flour
18 g vital wheat gluten
238 g water
17g salt

The night before baking, build the liquid levain by mixing together all of the ingredients in a medium bowl. Cover and let sit at room temperature for 12 to 16 hours.

Also the night before, prepare the soaker by toasting the dry ingredients well.  Then mix together all the dry ingredients and cover with boiling water, stirring well. Cover and let sit at room temperature overnight.

For final build, place all ingredients of final build (excluding the soaker build and final build salt), in a bowl and mix until well combined.  Let the shaggy mass of dough sit, or autolyse, for 30 mins.  After autolyse, add the soaker and final build salt.  Knead until a medium gluten development is achieved.  

Transfer the dough to a lightly oiled glass bowl or plastic container.  Cover and let rise for 2 hours. Stretching and folding twice after 50 mins each time.  Return to the bowl (seams down) and let rise for the remaining rise time. It should about double.  Remove the dough, flatten and pre-shape into round.  Let dough rest for 15 minutes then shape into batard or boule.  Place shaped loaves seam side up in a well floured banetton or couche.  Place in fridge overnight.  On baking day, remove loaves from fridge and let come to room temperature, approx. 2 - 3 hours.  Preheat oven to 500 degrees for 45 minutes before proofing is complete.  Turn heat down to 460 degrees, slash and bake with steam for 30 minutes, then without for 10-15 minutes.  Take bread out of oven and let cool on cooling rack.

Makes 3 medium loaves.

To see my steaming method, check out my post here:

http://www.thefreshloaf.com/node/30020/my-steaming-method

Thanks again, and I would love to see your results!

John