Double levain seeded sourdough

The smell of fresh bread in the air is so good in the morning. This one was baked at 4:30 am for breakfast. The recipe is as follows:

65 g levain @ 100% hydration

288 g flour mix (175 g bread flour, 93 g whole wheat, 20 g rye)

20 g seeds (chia + quinoa) scalded with 25 g boiling water

183 g water for mixing

15 g water (for double hydration)

4.5 g salt

Splash of honey

The levain came from two starters, one made using 80% bread flour + 20% whole wheat, and the other made with 100% whole wheat. First dissolved levain in the mixing water, added all flours and shortly mixed manually. Waited 20 minutes and mixed salt, kneading it in for about 1 min. Waited another 20 min to mix the scalded seeds, kneading again for about 1 min to mix the seeds in. After 30 min added the water for the double hydration and kneaded another 1 min or so. Applied 2 sets of stretch and folds in the bow, bulk fermented for about 4 hours in the oven with lights on. Shaped and placed it in the fridge for about 4 hours until it was baked straight from the fridge for 35 min in 220 C dutch oven with lid on + 2 min with lid off. Nice taste, moist crumb and great crust consistence. It took less than 12 hours between mixing and baking. The flavor has not been compromised by a quick bake like this one.

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