Multigrain sourdough

From Face book and homemadefoodjunkie.com soft sourdough sandwich bread and a few disasters and some successes

Seed Mix;

30g sesame seeds

25g flax seed

25g sunflower seeds

20g pumpkin seeds

15g rolled oats

or 110 g of mixed seeds and oats

Toast the seeds until medium dark and aromatic.  Cool, cover with cool water and soak overnight.  Strain the seeds and keep the water.

• 300 grams starter-freshly fed and active
• 40 grams oil
• 50 grams honey
• 650 grams total of liquid including warm water, the seed water and about 200 g of milk
• 1000 grams White bread flour (high protein), include 50 g of wheat bran and 50 g of wheat germ, 50 g of rolled oats
• 20 grams Salt

1. Whisk together the starter, oil, honey and water.
2. Add the flour and other fiber.
3. Mix the flour into the water/starter with a dough hook, or a spatula and your wet hands until you have a shaggy ball of dough.
4. Cover with a tea towel and let it rest for 1 hour.

AUTOLYSE:

1. Sprinkle salt across dough.
2. Work in the salt with wet hands using a pinching motion
3. Rest 30 mins

STRETCH AND FOLDS:

1. Add soaked seed mixture, stretch and fold all four ways.
2. Stretch and fold 4 times, 30 minutes or 1 hour apart. 

LONG COLD RISE:

1. Cover, refrigerate overnight. 12 to 36 hours

BENCH REST DOUGH:

1. Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
2. Divide the dough into two dough balls.
3. Bench rest 30 to 45 minutes until dough is elastic.

SHAPE AND FINAL RISE:

1. Choose one dough ball at a time, shape it.  I'm still working on a good shaping technique I think, but how would I describe it anyway?
2. Place the dough loaf into your oiled loaf pan.
3. Let sit on counter covered with plastic to prevent a skin for 2 to 4 hours until the dough reaches to the top of the bread pans. 

                    For best oven spring chill two hours in the fridge covered.

BAKING PREP AND INSTRUCTIONS:

1. Bake at 375 F for about an hour
2. Internal temp is 200°F or 93c when it's done. 
3. Remove from oven and cool on racks to room temperature before cutting the bread.