|375||grams||Flour, All Purpose|
|375||grams||Flour, Whole Wheat||High extraction if available|
|38||Mother||active, room temp|
|75||Flour Mixture||out of above mixture|
I grind my own whole wheat so I fist ground about 400 grams of wheat berries and sifted out the bran. Mix the results with the all purpose flour. Should total 750 grams.
Add the mother and water in a small bowl and mix to thin the starter. Add 75 grams of the flour mixture and mix. Allow to rise till tripled.
Prepare soaker. Add all the ingredients, except the water and mix. Take about 55 grams of the seed mixture and add to the water. Let sit at room temperature at least 8 hours. set remaining seeds aside. They'll be used for the topping.
When the soaker is ripe, mix the remaining flour mix, the remaining water, and the soaker in the mixer at low speed for about 5 minutes. Allow to sit for about 30 minutes (autolyse).
After the 30 minutes, add the starter, salt, and yeast and mix till well incorporated. Turn out on work table.
Pat and stretch out to fold.
Follow the standard 3 x 3 fold.
Place in dough bin and allow to rest for about a half hour. Repeat 4 times.
Place in the refrigerator for 18 - 24 hours. Turn out onto work table.
Divide into two equal portions. Pre-shape and place in dough bin to rest for an hour.
Shape and place on a couche.
Allow to rise for an hour.
Sprinkle peel with some cornmeal. Place loaves on peel.
Make a mixture of one egg white and just a little water. Whisk well to mix. Use this mixture to baste both loaves.
Sprinkle well with seed mixture.
Place in a oven pre-heated to 425.
Bake for about 30 - 40 minutes