Tartine inspired Multigrain Porridge loafs

Grains = Goodness

In Tartine Book #3, there are several Porridge breads , but most are single grain.

I like #multigrain breads, so I modified the #porridge approach for multigrain and to use a straight starter rather than creating new levain as the book does. 

I used the books total % of grain (50% of dough weight) and hydration goal (75%).

I combined 50 gm each of :

• Oats
• Millet
• Aramath
• Cracked Faro
• Flax seeds

Soaked and then cooked for 10min into a porridge.

I fed my starter a few times to build it up to the required amount (150 gms.).

Because of the large amount of  heavy grain porridge mix, and the cooler fall temps in Seattle, I spiked it with 1/4 Tsp Yeast.

Process

• Mix flour *
• Autolyse 1hr
• Add Levain, salt and yeast
• Hand mix
• Stretch and folds 2 times at 30min intervals 
• Refrigerator overnight
• Next morning; pre-shape, shape, and proof about 1.5 -2.5 hrs
• Bake covered 475 F 20 min
• Bake uncovered 450F 20min
• reduce to 425 F for another 10 min or so

*  50% Fresh milled Nash Organic Hard winter wheat 50% KA bread flour
Levain is 100% Nash Whole Wheat