Sprouted Grain Batard
|King Arthur Sir Galahad Flour||1.042kg||25%|
|King Arthur Sir Lancelot Flour||1.042kg||25%|
|King Arthur 100% Sprouted Wheat Flour||1.667kg||40%|
|King Arthur Sprouted Ancient Grains||0.417kg||10%|
POOLISH Mix with water at 60°F until smooth, leave at cool room temperature for 12-15 hours.
MIXING Mix on first speed for 4 minutes, mix on second speed for 3 minutes.
DESIRED DOUGH TEMPERATURE 73°F-78°F
FIRST FERMENTATION 2 hours.
FOLDING 1 fold at 60 minutes.
DIVIDING + SHAPING Divide into 500g pieces, preshape into rounds, let rest for 20 minutes then shape into batard.
PROOFING Floured linen, seam up, 60-90 minutes at room temperature.
SCORING single score.
BAKING Bake at 460°F for 35 minutes with steam.
|King Arthur Sir Galahad Flour||1.042kg||100%|
|King Arthur Sir Lancelot Flour||1.042kg|
|King Arthur 100% Sprouted Wheat Flour||1.667kg|
|King Arthur Sprouted Ancient Grains||0.417kg|