I recently bought some Red Wheat Berries and Farro on my latest trip to Whole Foods so I wanted to make a soaker using these ingredients and see what happens. I also added some oat bran to the soaker as well.
I used some White Rye Flour, Pumpernickel, Sprouted Wheat Flour and French Style (low protein flour good for baguettes) and of course some Mudslide flavored coffee as the liquid.
In order to make the soaker I used a cup of hot water and mixed it with the ingredients and let sit at room temperature for 24 hours. Since the Red Wheat and Farro are very hard, I should have used boiling water or actually boil it on the stove in water for a longer period to make it tender. My soak in hot water did not end up making the soaker ingredients tender enough so they ended up a little chewier in the final bread than I would have preferred.
For the starter, I refreshed my standard AP white starter the night before and used most of it in this bake. I have also included the ingredients to make the exact amount of starter needed from your seed starter. Mine is kept at 65% hydration so adjust yours accordingly.
50 grams Farro
30 grams Red Wheat Berries
30 grams Oat Bran
240 grams Boiling Water
Mix boiling water in a bowl with other ingredients and let sit covered at room temperature for 24 hours.
71 grams Seed (Mine is 65% AP Flour Starter)
227 grams AP Flour
151 grams Water (85 – 90 degrees F.)
Mix seed with water to break up for a few seconds and then mix in flour until the starter form a smooth dough consistency. Put it in a lightly oiled bowl and loosely cover and leave at room temperature for at least 10 hours. The starter should double in volume. Put the starter in the refrigerator for up to 1-2 days or use it immediately.
425 grams Starter from above (all of the starter)
180 grams French Style Flour
150 grams Sprouted Wheat Flour
200 grams White Rye Flour
100 grams Pumpernickel Flour
370 grams Mudslide Coffee (90 degrees F.)
14 grams Sea Salt (or table salt)
I mixed the flours together with all the coffee except for 50 grams and let them autolyes for 30 minutes. After an hour I added the levain and the soaker and the rest of the coffee with the salt and mixed on speed #1 for 1 minute and #2 for 4 minutes. I then did a stretch and fold, rested the dough uncovered for 10 minutes. I then did another stretch and fold, covered the dough and let it rest for 10 minutes. I did one more stretch and fold and put it in a lightly oiled bowl for 2 hours. I then put it in the fridge overnight.
The next day I let the dough sit out at room temperature for 1.5 hours. After 1.5 hours I formed it into loaves and put them in floured bannetons and let them rise covered for 2 hours. Score the loaves as desired and prepare your oven for baking with steam.
I then baked on my oven stone with steam at 450 degrees until both loaves were golden brown and reached an internal temperature of 200 – 210 degrees F.
I got a nice bloom with my scoring, actually more than I expected. One loaf I tried a curved scoring pattern which came out pretty nice.
The final bread came out like I had hoped with a nice crust and open moist crumb. You can taste the coffee influences for sure as well as the multi-grain ingredients.
This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/