Ingredients Metric/kg Baker's %
King Arthur Select Artisan Flour 2.5 25
King Arthur Baker's Classic Organic Flour 5 50
King Arthur Whole Wheat Organic Flour 2.5 25
Whole flax seeds .8 8
Sunflower seeds .7 7
Oats .5 5
Rye chops .5 5
Water 8.8 88
Salt .22 2.2
Yeast .02 .2
Total 21.54 215.4

Note

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 at room temperature. Pre-fermented flour = 25%

Mixing

 
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 half-way through

Shaping

Divide, shape and cover the loaves for the final proofing

Baking

Bake at 450°F with steam. Loaves weighing 0.75kg should bake for 36-40 minutes. The loaves can also be retarded after shaping. In this case, a 2 hour bulk fermentation is ample

 

Liquid Levain 

Ingredients Metric/kg Baker's %
Select artisan flour 2.5 100
Water 3.12 125
Sourdough culture .5 20
Total 5.625 245

 

Soaker

Ingredients Metric/kg Baker's %
Rye chops .5 27
Whole flax seeds .8 27
Sunflower seeds .7 23
Oats .5 23
Water   2.75  110
Salt  .22  6.8
Total  5.47  216.8

 

Final Dough

Ingredients Metric/kg
King Arthur Baker's Classic Flour 5
Whole wheat flour 2.5
Water 2.925
Yeast .02
Liquid levain  5.625
Soaker  5.47
Total 21.54

Formulation courtesy of King Arthur Flour