This bread is an edit on Norwich Sourdough from Susan of Wild Yeast Blog (http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/) Scaled down and with with a bit more and varied whole grains. Makes two medium-sized loafs. The strange mix of whole grains is due to my wholegrain starter, Logan, which is only fed 1/1/1 whole rye, wheat, and barley flour. If you don’t have one like this a white starter will be fine, just use 20g each of whole wheat, rye and barley in place of 60g of the white flour in the final dough mix
Barrio Logan Sourdough:
120g ripe 100% wholegrain starter (mine’s rye/wheat/barley)
320g Bread Flour
20g whole spelt flour
Mix all the ingredients together until a shaggy dough is formed and let sit to autolysis for 20 mins. Kneed dough until proper level of gluten is formed, set aside for first rise (about 2.5 hours) folding it at 50 and 100 mins. Divide into 2 pieces and pre-shape, wait for 15 mins then shape into boules, placing them into a brotform or similar proofing basket (I used a basket with floured linen). Let proof for 1.5 hours then score and bake at 450F with steam until proper color is achieved, about 25 mins (could be longer depending on your oven).
Submitted to YeastSpotting: http://www.wildyeastblog.com/category/yeastspotting/