Five Seed Sourdough

This formula was contributed by King Arthur Flour Co.
Ingredients Lbs. Ozs. Baker’s %
OVERALL FORMULA
King Arthur Sir Galahad artisan bread flour 2 8.16 25
King Arthur Sir Lancelot hi-gluten flour 5 0.48 50
King Arthur Organic Whole Wheat flour 2 8.16 25
Flax 14.72 9.2
Sunflower seeds 12.32 7.7
Oats 12.32 7.7
Cracked rye 14.72 9.2
Water 9 13.12 97.7
Salt

3.68

 2.3
Total appr. wt. 23

8

 233.8
Fermented flour=25%
Hydration including grains=81%
Grains=34%
Ingredients Lbs. Ozs. Baker’s % Method
LIQUID LEVAIN
King Arthur Sir Galahad artisan bread flour 2 8 100 Prepare levain 12-16 hours before mixing the final dough.
Water 3 2.25 125
Total appr. wt. 5

10.25

 225
SOAKER
Cracked rye 14.7 27 Add grains and salt to boiling water.
Flax 14.7 27 Cover with plastic, and let sit at
Sunflower seeds 12.3 23 room temperature for 12-16 hours.
Oats 12.3 23
Salt 3.7 6.8
Water 3 11.9 110
Total appr. wt. 7

6

 216.8
FINAL DOUGH
King Arthur Sir Lancelot hi-gluten flour 5 0.5 67
King Arthur Organic Whole Wheat flour 2 8.2 33
Water 2 15 53
Liquid levain 5 10.4 75
Soaker 7 6 98
Total appr. wt. 23

8

 326

Instructions: Allow dough to bulk ferment for two and a half hours, with a fold halfway through fermentation. Divide the dough into 1-lb. 8-oz. pieces, and preshape. Bench rest the dough pieces before shaping them. Then, ferment for another two to two and a half hours. Load the loaves into a steamed oven, and bake at 450°F for about 45 minutes. The dough holds a lot of moisture, so a full bake is advised.