Sprouted Wheat Bâtard
| METRIC | BAKER'S % | |
|---|---|---|
| All-Purpose Flour | 1.240kg | 25% |
| High Protein Flour | 1.240kg | 25% |
| Sprouted Wheat Flour | 2.480kg | 50% |
| Harvest Grains Blend | 0.740kg | 15% |
| Water | 4.060kg | 82% |
| Salt | 0.110kg | 2.2% |
| Yeast | 0.030kg | .70% |
| Liquid Levain Culture | 0.100kg | 2% |
| TOTAL YIELD | 10.000kg | 201.9% |
PREFERMENTS Mix by hand. Ferment for 12-14 hours.
MIX In a spiral mixer, mix on 1st speed for 2 minutes, autolyse for 20 minutes, mix on 2nd speed for 2 minutes.
DESIRED DOUGH TEMPERATURE 75°F
FERMENTATION Duration is 120 minutes. There are 2 folds.
SHAPING Divide to 680 g.
PROOF 40-60 minutes, full proof.
BAKING 30-34 minutes at 230°C.
| METRIC | BAKER'S % | |
|---|---|---|
| All-Purpose Flour | 0.990kg | 100% |
| Water | 1.240kg | 125% |
| Culture | 0.100kg | 10% |
| TOTAL YIELD | 2.330kg | 235% |
| METRIC | BAKER'S % | |
|---|---|---|
| Water | 1.000kg | 135% |
| Harvest Grains Blend | 0.740kg | 100% |
| TOTAL YIELD | 1.750kg | 235% |
| METRIC | |
|---|---|
| Sprouted Wheat Flour | 2.476kg |
| All-Purpose Flour | 0.248kg |
| High Protein Flour | 1.238kg |
| Water | 1.820kg |
| Liquid Levain | 2.328kg |
| Yeast | 0.035kg |
| Salt | 0.109kg |
| Soaker | 1.746kg |
| TOTAL YIELD | 10.000kg |
