Seeded Multigrain

After overdoing it on plain baguettes, we've lately shifted towards Forkish-style multigrain boules for our daily bread. This one included a combination of bread, rye, and WW, along with a handful of seeds, including cumin and farro, which I think adds a pleasantly nutty taste. Our general approach is to autolyse the flour and water for at least 12 hrs in the fridge, then fold in the starter and salt, ferment on the counter until it starts to show signs of life, then retard in the fridge until we feel like it's time for bread (12-48 hrs). On bake day, I like to let the dough rise at room temperature until it doubles, then put in the banneton for a final rise. This loaf was baked in a dutch oven at some unknown, but pretty hot temperature; the oven suggested 500 F. We just moved apartments, and haven't had the chance to test the actual temperature of the oven, but it seems to run fairly hot.

I know it was an acrylamide bomb, but this loaf was delicious! Nutty and earthy from the seeds (especially that cumin...), with a nicely chewy texture that was perfect for sandwiches. While it was wonderful with a slab of cultured butter and some fresh strawberry preserve (it's that time of year here in NC), I think it shined as the backbone of my favorite sandwich, the open-face pickle and mayo. Don't knock it 'til you try it!

Starter (~100% hydration): 110 g 

Water: 342 g

Bread Flour (cheap stuff): 302 g

WW Flour (Lindley Mills, NC): 100 g 

Rye Flour (same): 38 g

Combination of sunflower, pumpkin seeds, farro, buckwheat, and cumin seed: a healthy handful

Salt: 11 g

Total Flour: 440+55=495

Total Water: 342+55=397