This is a formula that I’ve been tuning up over the past few months.
A multi-mix of whole grains made up 20% of the formula, these were cracked to a fine chop (schrott) in the home mill. (fine enough to crack the small millet kernels)
On the evening before, I brought water (150%) to a boil, added salt and honey, then stirred the chops in.
The levain made up 10% and was powered by freshly ground unsifted rye flour. This was teamed with 0.3% fresh yeast in the final dough.
Bread flour (Swiss Halbweissmehl) made up the remaining 70%. Salt was 2.1%, honey 2%. The water was approx. 75%
My DTO (dough to oven) time on this is about 3 hours. The final proof is in bakers linen. The loaves were scored with the shallow stroke of a fresh new razor.
Taste wise, the finely ground grains made for a wonderfully chewy crust, the honey added just the right level of sweetness and balanced the acidity nicely. There was sufficient white flour in there to keep things a bit on the light side texture wise.