Mixed flour country bread

While outside is rainy and cold, I am not at all in the mood to bake my breads in the wood fired oven. However, I do bread every week, and for these kind of unpleasant days I simply bake my bread inside, in my conventional oven from the kitchen.
I have experimented to bake the 2 loaves of this bread in 2 cast iron pans, one on top of the other. Of course, I had to use their lids to capture the steam inside, so the 2 layered pans fit at the limit into my oven.
The result was not disappointing and gave me the desire to continue experimenting this type of baking.
As for the taste, it immediately send your mind to a forgotten farm somewhere in the country side. Texture of the crumb is perfect, with bigger and smaller wholes. Just perfect.
Now, please grab the chair, take a sit and enjoy my bread...

Ingredients:

• 800g water
• 230g liquid sourdough 100% hydration
• 100g buckwheat flour
• 100g whole wheat flour
• 100g rye flour
• 100g spelt flour
• 750g white bread flour
• 22g gluten powder (optional)
• 16g salt
• 75g flax seeds

Directions:

1. Day 1, 22:45 Mix all ingredients with a standing mixer.
2. Day 1, 23:00 Cover the bowl with a lid and let it stand overnight outside for the first fermentation. For this night, outside there were 3-4ºC, so it is perfectly well to keep the dough in the fridge overnight.
3. Day 2, 13:30 Take the dough out of the bowl and shape it in 2 round loaves. Lay the loaves in flowered bannetons and let them raise for the 2nd fermentation at the room temperature, covered with a towel.
4. Day 2, 16:00 Bake the loaves in preheated cast iron pans covered with their lid at 275ºC for 20 minutes. My oven was fit to bake 2 breads in 2 cast iron pans, one on top of the other. However, if the 2 breads cannot be baked in the same time, one after another works perfectly well also.
5. Day 2, 16:20 remove the lids and continue to bake for another 40 minutes at 220ºC. If you bake the loaves one after another consider to bake it for 15 minutes at 275ºC and 30 minutes at 220ºC.
6. Day 2, 17:00 Take the breads out of the oven and let them cool on a wire rack.