Multigrain Sourdough with Buttermilk

It meant to be recipe for sourdough waffles but in Tuesday morning  I woke up with no enthusiasm for making them. I was in bad mood, there was no sun outside. So instead of  adding : eggs and butter to the multigrain base I mixed in whole wheat flour.

 I believe that the breads I bake reflect my emotional state. What I mean is that my mood has an impact on my actions. The bread could have look better if I had shaped it once more and put into a pan. But I didn't feel like saving its shape (I didn't care because I knew that I would be eating that loaf alone) and left it as it was. 

Here it is :(. It has interesting flavor, the crumb is good but the crust is very tough.  

  I submit the loaf to Yeastspotting  hosted this week by Hefe und mehr.

445g sourdough starter (liquid, bubbling; 200g (stone ground rye) sourdough +245 g whole wheat sourdough)

920 g buttermilk (946 ml)
101 g whole buckwheat flour
101 g whole millet flour
101 g whole amaranth flour

buckwheat (left),  millet (center),  amaranth (right)

202 g whole wheat  flour

In a large bowl, I combined the ingredients and let them  ferment for 14 hours in cool place . It would be great base for waffles.

Then I  mixed in:
600g whole wheat flour
and set it  aside for 45 minutes. After that time, I added 22 g salt and left the dough it in a mixing bowl for 45 minutes.

 I shaped the loaf, put into the proofing "basket" (actually it was the large colander, which I use very often for proofing my favorite round loaves) and preheated my oven to 500F.
I baked it  for 20 minutes at 480F wit steam and for 30 minutes at 450F.