out of Jeffrey Hamelman’s “Bread: A Baker’s Book of Techniques and Recipes”, slightly adapted.

yield: two loaves

liquid levain build:
125 g bread flour
157 g water
25 g mature culture, liquid

46 g cracked rye
46 g flaxseeds
39 g sunflower seeds
39 g oats
157 g boiling water
3.2 g salt

final dough:
250 g bread flour
125 g whole-wheat flour
12 g Vital Wheat Gluten
130 g water
9 g salt
0.5 teaspoons instant yeast
all of the soaker
all but one tablespoon of the levain

(The crumb shot is not from the couronne, it’s from a small boule which I shaped out of the rest of the dough.)

  1. make the final build of the liquid levain 12 – 16 hours befor the final dough mix and let it stand covered at 70°F
  2. At the same time, mix the grains for the soaker, add the salt and the boiling water. Cover it to prevent evaporation.
  3. add all the ingredients in a mixing bowl, and mix until the dough is smooth. It was very sticky in the beginning, but withoud adding any extra flour it absorbed the water. Nonetheless, the dough was definitely “sticky” and not “tacky”.  Desired dough temperature 76°F.
  4. first fermentation: 1,5 hours, one fold after 50 minutes.
  5. shape the dough as desired. I tried to shape a Couronne out of this dough.
  6. second fermentation: about 1 hour at 76°F. The dough should react slowly when “poked” (you might need to dip your finger in a little bit of oil to prevent it from sticking to the dough) and feel  somewhat “puffy”.
  7. baking:  I baked it for about a half an hour (didn’t measure exactly) on a baking stone, 430°F. Hamelman recommends to bake 1,5 pound loaves in 460°F for 40 – 45 minutes. (I can’t heat my oven that high.)