Five-Grain Levain - Revision history

Ch at 13:00, 9 June 2025

2025-06-09T13:00:11Z

← Older revision		Revision as of 13:00, 9 June 2025
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	\| Oats \|\| 45 g \|\| 8% \|\| \|\| 45 g \|\|		\| Oats \|\| 45 g \|\| 8% \|\| \|\| 45 g \|\|
	\|-		\|-
	\| Water'''<sup>†</sup>''' \|\| 580 g \|\| 97% \|\| 185<sup>1</sup> g \|\| 240~~'''~~<sup>2</sup>~~'''~~g \|\| 155<sup>3</sup> g		\| Water'''<sup>†</sup>''' \|\| 580 g \|\| 97% \|\| 185<sup>1</sup> g \|\| 240<sup>2</sup> g \|\| 155<sup>3</sup> g
	\|-		\|-
	\| Salt \|\| 15 g \|\| 3% \|\| \|\| 4 g \|\| 11 g		\| Salt \|\| 15 g \|\| 3% \|\| \|\| 4 g \|\| 11 g

Ch at 12:59, 9 June 2025

2025-06-09T12:59:07Z

← Older revision		Revision as of 12:59, 9 June 2025
Line 22:		Line 22:
	\| Oats \|\| 45 g \|\| 8% \|\| \|\| 45 g \|\|		\| Oats \|\| 45 g \|\| 8% \|\| \|\| 45 g \|\|
	\|-		\|-
	\| Water'''<sup>†</sup>''' \|\| 580 g \|\| 97% \|\| 185 g \|\| 240'''<sup>†</sup>'''g \|\| 155 g		\| Water'''<sup>†</sup>''' \|\| 580 g \|\| 97% \|\| 185<sup>1</sup> g \|\| 240'''<sup>2</sup>'''g \|\| 155<sup>3</sup> g
	\|-		\|-
	\| Salt \|\| 15 g \|\| 3% \|\| \|\| 4 g \|\| 11 g		\| Salt \|\| 15 g \|\| 3% \|\| \|\| 4 g \|\| 11 g
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	\| <small> *</small> \|\| <small>30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.</small>		\| <small> *</small> \|\| <small>30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.</small>
	\|-		\|-
	\| \|<small>'''<sup>†</sup>'''</small> \|\| <small>room temperature for the liquid levain starter</small></br><small>boiling water for the soaker</small></br><small>warm water for the final dough - temp calculated to form final dough temp of 24-~~25§c~~</small>		\| \|<small>'''<sup>†</sup>'''</small> \|\| <small><sup>1</sup>room temperature for the liquid levain starter</small></br><small><sup>2</sup>boiling water for the soaker</small></br><small><sup>3</sup>warm water for the final dough - temp calculated to form final dough temp of 24-25℃; see [[Bread formulas and techniques#Desired dough temperature]]</small>
	\|}		\|}
	==Method==		==Method==
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	# '''Dividing and shaping'''. Divide the dough into 2 pieces, or leave as one piece for larger loaf. Form the loaves, and place either in baking tins or bannetons.		# '''Dividing and shaping'''. Divide the dough into 2 pieces, or leave as one piece for larger loaf. Form the loaves, and place either in baking tins or bannetons.
	# '''Final fermentation'''. Approx 1 hour at 25%, or somewhat longer at room temperature.		# '''Final fermentation'''. Approx 1 hour at 25%, or somewhat longer at room temperature.
	# '''Baking'''. Bake with steam at the beginning, at 240℃ for 40-45 minutes. Due to the high amount of water in the bread be sure to bake thoroughly.		# '''Baking'''. Bake with steam at the beginning, at 240℃ for 10-15 minutes, and then a further 30 minutes at 210℃. Due to the high amount of water in the bread be sure to bake thoroughly.

	<small>Jeffrey Hamelman ''Bread : A Baker's Guide of Techniques and Recipes''</small>		<small>Jeffrey Hamelman ''Bread : A Baker's Guide of Techniques and Recipes''</small>

Ch at 12:58, 12 November 2024

2024-11-12T12:58:51Z

← Older revision		Revision as of 12:58, 12 November 2024
Line 38:		Line 38:
	:		:

	{\| class="wikitable" style="~~margin~~:left border:~~none~~;"		{\| class="wikitable" style="background-color:#ffffff; border-top-style:hidden; border-left-style:hidden; border-right-style:hidden; border-bottom-style:hidden;"
	\|- style~~="border~~:~~none~~;"		\|-
	\| <small> *</small> \|\| <small>30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.</small>		\| <small> *</small> \|\| <small>30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.</small>
	\|-		\|-
	\| <small>'''<sup>†</sup>'''</small> \|\| <small>room temperature for the liquid levain starter</small></br><small>boiling water for the soaker</small></br><small>warm water for the final dough - temp calculated to form final dough temp of 24-25§c</small>		\| \|<small>'''<sup>†</sup>'''</small> \|\| <small>room temperature for the liquid levain starter</small></br><small>boiling water for the soaker</small></br><small>warm water for the final dough - temp calculated to form final dough temp of 24-25§c</small>
	\|}		\|}
	==Method==		==Method==

Ch at 11:32, 12 November 2024

2024-11-12T11:32:07Z

← Older revision		Revision as of 11:32, 12 November 2024
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	\| Total \|\| 1400 g \|\| \|\| 365 g \|\| 444 g \|\| 1400 g		\| Total \|\| 1400 g \|\| \|\| 365 g \|\| 444 g \|\| 1400 g
	\|}		\|}
	:~~<small> *</small> <small>30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.</small>~~		:
	~~:<small>'''<sup>†</sup>''' boiling water for the soaker</small>~~

	{\| class="wikitable" style="margin:left"		{\| class="wikitable" style="margin:left border:none;"
	\|-		\|- style="border:none;"
	\| <small> *</small> \|\| <small>30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.</small>		\| <small> *</small> \|\| <small>30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.</small>
	\|-		\|-

Ch at 11:22, 12 November 2024

2024-11-12T11:22:05Z

← Older revision		Revision as of 11:22, 12 November 2024
Line 38:		Line 38:
	:<small> *</small> <small>30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.</small>		:<small> *</small> <small>30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.</small>
	:<small>'''<sup>†</sup>''' boiling water for the soaker</small>		:<small>'''<sup>†</sup>''' boiling water for the soaker</small>

			{\| class="wikitable" style="margin:left"
			\|-
			\| <small> *</small> \|\| <small>30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.</small>
			\|-
			\| <small>'''<sup>†</sup>'''</small> \|\| <small>room temperature for the liquid levain starter</small></br><small>boiling water for the soaker</small></br><small>warm water for the final dough - temp calculated to form final dough temp of 24-25§c</small>
			\|}
	==Method==		==Method==
	# '''Liquid Levain.''' Make 12 to 16 hours before mixing final dough - cover and keep at 21℃		# '''Liquid Levain.''' Make 12 to 16 hours before mixing final dough - cover and keep at 21℃

Ch: Change of picture

2024-08-01T12:51:33Z

Change of picture

← Older revision		Revision as of 12:51, 1 August 2024
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	[[Bread\|⇐ Bread]]		[[Bread\|⇐ Bread]]

	[[File:~~IMG_3562~~.jpeg\|400px\|left]]		[[File:IMG_3869.jpeg\|400px\|left]]

	<br clear=all>		<br clear=all>

Ch at 14:29, 3 May 2024

2024-05-03T14:29:43Z

New page

[[Bread|⇐ Bread]]

[[File:IMG_3562.jpeg|400px|left]]

 
==Ingredients==
{| class="wikitable" style="text-align:right;"
! Ingredient !! Overall !! Baker's percentage !! Liquid-levain !! Soaker !! Final dough
|-
| High gluten flour || 300 g || 50% || || || 300 g
|-
| Bread flour || 150 g || 25% || 150 g || ||
|-
| Wholewheat flour || 150 g || 25% || || || 150 g
|-
| Cracked rye || 55 g || 9% || || 55 g ||
|-
| Flaxseeds || 55 g || 9% || || 55 g ||
|-
| Sunflower seeds || 45 g || 8% || || 45 g ||
|-
| Oats || 45 g || 8% || || 45 g ||
|-
| Water'''†''' || 580 g || 97% || 185 g || 240'''†'''g || 155 g
|-
| Salt || 15 g || 3% || || 4 g || 11 g
|-
| Yeast || 5 g || 1% || || || 5 g
|-
| Mature culture || || || 30 g || ||
|-
| Liquid levain || || || || || 335'''*''' g
|-
| Soaker || || || || || 444 g
|-
| Total || 1400 g || || 365 g || 444 g || 1400 g
|}
: * 30g of liquid levain are removed from the build to maintain the culture prior to mixing the dough ingredients.
:'''†''' boiling water for the soaker
==Method==
# '''Liquid Levain.''' Make 12 to 16 hours before mixing final dough - cover and keep at 21℃
# '''Soaker'''. At the same time make the soaker by boiling the water and pouring over the rest of the ingredients and mix thoroughly. Cover.
# '''Mixing'''. The following day, reserve 30g of the liquid levain to maintain the culture and add the remainder to the soaker and other ingredients. Add all the final dough ingredients, including levain and soaker, to the bowl of a mixer. Mix for 3 minutes at low speed (Kenwood 1), check that all the dry ingredients are fully incorporated, and then for 3½ minutes a higher speed (Kenwood 2). The desired dough temperature is 24-25℃
# '''Bulk fermentation'''. 1 to 1½ hours, Folding once half way through.
# '''Dividing and shaping'''. Divide the dough into 2 pieces, or leave as one piece for larger loaf. Form the loaves, and place either in baking tins or bannetons.
# '''Final fermentation'''. Approx 1 hour at 25%, or somewhat longer at room temperature.
# '''Baking'''. Bake with steam at the beginning, at 240℃ for 40-45 minutes. Due to the high amount of water in the bread be sure to bake thoroughly.

Jeffrey Hamelman ''Bread : A Baker's Guide of Techniques and Recipes''