Baker’s Formulas

Five Seed Sourdough

Five Seed Sourdough

Metric Baker's %
King Arthur Select Artisan Flour 2.5kg 25%
King Arthur Baker's Classic Organic Flour 5kg 50%
King Arthur Whole Wheat Organic Flour 2.5kg 25%
Whole Flax Seeds 0.8kg 8%
Sunflower Seeds 0.7kg 7%
Oats 0.5kg 5%
Rye chops 0.5kg 5%
Water 8.8kg 88%
Salt 0.22kg 2.2%
Yeast 0.02kg 0.2%
Total Yield 21.54kg 215.4%

Note Approximately 16 hours before mixing the final dough, mix together the ingredients for the liquid levain build. Let sit at room temperature, covered. At the same time, combine the soaker ingredients. Cover these and let sit at room temperature. Pre-fermented flour = 25%.

Mixing Mix the final dough by adding all the ingredients to the mixer (first remove a portion of the liquid levain to perpetuate the culture). In a spiral mixer, mix on first speed for 3 minutes, then turn the mixer to second and mix to moderate gluten development, about 4 minutes.

Desired Dough Temperature 75-78°F.

Bulk Fermentation 2-2.5 hours, with a fold half-way through.

Shaping Divide, shape and cover the loaves for the final proofing.

Baking Bake at 450°F with steam. Loaves weighing 0.75kg should bake for 36-40 minutes. The loaves can also be retarded after shaping. In this case, a 2 hour bulk fermentation is ample.

Liquid Levain
Metric Baker's %
Select Artisan Flour 2.5kg 100%
Water 3.125kg 125%
Sourdough Culture 0.5kg 20%
Total Yield 5.625kg 245%
Metric Baker's %
Rye chops 0.5kg 27%
Whole Flax Seeds 0.8kg 27%
Sunflower Seeds 0.7kg 23%
Oats 0.5kg 23%
Water 2.75kg 110%
Salt 0.22kg 6.8%
Total Yield 5.47kg 216.8%
Final Dough
King Arthur Baker's Classic Flour 5kg
Whole Wheat flour 2.5kg
Water 2.925kg
Yeast 0.02kg
Liquid Levain 5.625kg
Soaker 5.47kg
Total Yield 21.54kg