We've been testing a new multigrain sourdough for a few weeks now, and it's ready to talk about. Bigger than our standard boules, wetter dough than we usually work with, and rolled in flax seed before it goes into the fridge for the night. Here's what makes it different.

Four flours, one loaf

Most multigrain bread leans on one whole grain flour and calls it a day. Ours is built from four: bread flour for structure, whole spelt for a soft nutty sweetness, whole wheat for body, and a touch of whole rye for depth. Each one is doing a specific job, and together they give the crumb a complexity you don't get from a single flour. Then the whole loaf gets rolled in flax seed before it goes into the banneton, adding a bit of crunch and nutty flavor to every slice, not just the crust.

This loaf is sized up from our standard boules. More dough, more structure to build, and a loaf that holds its own next to all four of those flours.

High hydration, big payoff

This dough runs wetter than our other loaves, high hydration through and through. That extra water is what gives the crumb its open, tender structure and keeps the loaf from turning dense under the weight of all that whole grain flour. It's a harder dough to work with by hand, but it's what makes the difference between a heavy multigrain loaf and one that still feels light.

Ours is built from four: bread flour for structure, whole spelt for a soft nutty sweetness, whole wheat for body, and a touch of whole rye for depth.

Try it yourself!

Rolled in flax, cold retarded overnight, and baked the same slow way as everything else we make. This one's going to be a regular. Preorder online or catch it at our next pop-up ❖.