| 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 |
| 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. | ||||