Liquid Levain

Ingredients Kilograms Baker's %
Sir Galahad Flour 1.500 100
Water 1.875 125
Culture 0.150 10
Total 3.525 235



Ingredients Kilograms Baker's %
Flax 0.700 100
Water 2.100 300
Total 2.800 400


Final Dough

Ingredients Kilograms
Sir Galahad Flour 7.700
Whole Rye Flour 0.800
Water 3.325
Salt 0.230
Sunflower 1.200
Sesame 0.600
Levain 3.375
Soaker 2.800
Total 20.030

Overall Formula

Ingredients Kilograms Baker's %
Sir Galahad Flour 9.200 92
Whole Rye Flour 0.800 8
Water 7.300 73
Salt 0.230 2.3
Sunflower Seeds, Toasted 1.200 12
Sesame Seeds, Toasted 0.600 6
Flax Seeds 0.700 7
Total 20.030 200.3



Approximately 16 hours before mixing the final dough, mix together the ingredients for the liquid levain build. Let sit at room temperature, covered. At the same time, combine the soaker ingredients. Cover these and let sit out at room temperature. Toast the sesame and sunflower seeds and set aside, covered.

Mix the final dough by adding all the ingredients to the mixer (first remove a portion of the liquid levain to perpetuate the culture). In a spiral mixer, mix on first speed for 3 minutes, then turn the mixer to second and mix to moderate gluten development, about 4 minutes.

Desired Dough Temperature: 75-78°F.

Bulk Fermentation: 2-2.5 hours, with a fold halfway through.

Divide, shape and cover the loaves for the final proofing. Bake at 450°F with steam. Loaves weighing .7 kg should bake for 36-40 minutes. The loaves can also be retarded after shaping. In this case, a 2 hour bulk fermentation is ample.

Formulation courtesy of King Arthur Flour