One bread recipe with 2 different leavens (oatmeal and whole grain)

[Recipe:]

I decided to conduct an experiment.
Took 250 grams each of Admin's Herculean Sourdough and Whole Grain Sourdough, made from 2 tablespoons of prepared rye, whole grain flour and warm water. left at room temperature overnight.

Made 2 breads according to the same recipe - one with oatmeal, the other with whole grain sourdough. So that the family had at least some variety, I added sesame and sunflower seeds (2 and 3 tbsp. L.) To the first bread, sesame seeds (2 tbsp. L.), Nuts (150 g) and dried cranberries (100 g) to the second. ).

Recipe:

250 grams (not ml) starter culture
180 g white wheat flour (special Sokolnicheskaya)
70 g spelled (can be substituted with white or whole grain)
80 g of whole grain flour (whole wheat wallpaper Belovodye)
60 g peeled rye flour
20 g wheat bran
20 g rye-wheat crumbs (Belovodye)
1.5 tsp. salt
5 g fresh yeast (or 0.5 tsp dry)
250 ml of warm water (if the starter culture is thick - 200 ml)

I had a thick whole grain sourdough, so I added 200 ml of water to this bread. In herculean - the leaven was less thick - I added 250.

Bran, grains, seeds were fried in a dry frying pan.
I diluted fresh yeast in warm water. You do not need to breed dry yeast.

If the oven is in a bread maker - any heating mode.

I used a bread maker to knead the dough and bake in the oven.

The kneading was done using the whole grain mode - 10 minutes, then turned on first for another 5 minutes (before the second turn on, I added ppehi and a crook).

Proofing at warm temperature (oven, slow cooker or bread maker with the blade removed on the whole grain mode with heating on a minimum, 45 minutes.

Then she took out the dough, laid a board on a sprinkled with flour, stretched it into a 20 by 20 cm square, folded it with an envelope four times, the new corners again overlapped four times, turned it over, formed a bun and placed it in a mold on baking paper for the second proofing. Second proofing for 40 minutes.

15 minutes before the end of the second proofing, I heated up to a maximum (240) a cast-iron mold with a lid in the oven.

Baking: the dough that came up was transferred into a mold along with paper.
Baked with the lid closed for 30 minutes, then reduced the temperature to 230 and baked without a lid for another 20 minutes.

Comments:

She took the recipe already tested and verified. Therefore, during kneading, I did not have to adjust the bun, did not add any flour or water.

Wholegrain was baked last time, everything turned out the same.
Hercules made for the first time.

The whole grain is lighter, more airy, and the oatmeal is a little rougher, "rustic". The taste is excellent for both, both without pronounced sourness, although the whole grain sourdough was on water, and the oat culture was on aged kefir.

In general, I recommend both starters.

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