Wheat, rye, oats, spelt, brown rice and flax, were cracked using a coarse setting. The sourdough culture also fed on freshly milled whole wheat flour.
The grains were cracked coarsely in the home mill, in fact the flax passed through the stones largly unbroken.
400g wheat300g spelt
125g brown rice
I then sifted to remove the fine *dust, this lowered the weight by 300g
300g soya grits, were then added to bring the total back up to 1500g.
The soya was purchaced pre-cracked. The *dust was used later to feed the sour culture.
I dissolved 5g of salt in 1500g of boiling water, stired the grains in and left it overnight in a 17c room.
100g ripe culture
500g whole wheat flour (ground 3 days prior)
Was 26c after feeding, was left overnight in a 17c room
2000g Swiss Halbwiess wheat flour (aprox. type 750)
75g salt (2% total including the 5g in the soaker)
60g fresh yeast 1.5%
I mixed 1500g of the halbweiss flour and the remaining water 3 minutes and gave it a 15 minute autolyse. The remaining 500g of flour, salt and the yeast were then added to the Diosna and kneaded 4 min. in low gear, 5 min. in second. At this point the dough felt reasonably well developed, but a little on the firm side. With the machine running in low gear, I slowly added the grain soaker and let it run a few minutes until it was evenly incorporated. The grain soakers "slime factor" softened the dough up to the desired consistency.
The dough was then divided into 650g. pieces, was rounded firmly and given a 10 minute intermediate proof.
I used the six proofing baskets at hand and placed the remaining loaves seam up on a sifted bed of flour, the final proof was 40 min.
The oven was preheated to what i believe to be 230c, the loaves were peeled directly unto the stone hearth, steam was applied and then released at the 10 min. mark. Do to the high proportion of grains, the bake was a rather long 65 min. The final loaf weight was 550g.