Total Ingredients

All-purpose unbleached flour, hard winter wheat, 11.7% protein, malted, 5.369kg
Type 65 flour, hard wheat, 12.7% protein, 0.67 ash, malted, 3.580kg
Whole wheat flour, 0.398kg
Water, 10.242kg
Salt, 0.233kg
Soaker water, 2.505kg
Golden flax seeds, 1.075kg
Whole wheat starter, same composition as levain, 0.099kg

First Feeding

Whole wheat flour, 0.099kg
Water, 0.099kg
Whole wheat starter, 0.099kg

Levain

Whole wheat flour, 0.298kg
Water, 0.298kg
First feeding, 0.298kg

Soaker

Soaker water, 2.505kg
Golden flax seeds, 1.075kg

Final Dough

AP unbleached flour, 5.369kg
Type 65 flour, 3.580kg
Water, 9.844kg
Salt, 0.233kg
Levain, 0.895kg
Soaker, 3.580kg

Procedure (First Feeding & Levain)

Mix by hand until smooth. Ferment for four hours at room temperature.

Procedure (Soaker)

Mix by hand. Ferment for 12 to 18 hours at room temperature.

Procedure (Final Dough)

Mix by hand. Mix sequence water and levain, then flour. Add salt and mix to incorporate. Add soaker and mix to incorporate. Autolyse 30 minutes. Dough temperature 78-80°F. Ferment for four hours at room temperature. Fold five times, every 30 minutes.

Procedure (Shaping)

Divide into 1.4kg pieces. Preshape round and rest for 30-40 minutes Shape round and proof in linen basket.

Proof and Bake

Final proof time 15 hours. Temperature 45°F. Oven type deck. Scoring diamond. Steam 5 seconds. Total bake 45-50 minutes. Temperature 500°F.

Formulation courtesy of Babettes Artisan Bread, Denver, C.O.