Sprouted Grain Pan Bread
|King Arthur Sir Lancelot Flour||0.807kg||20%|
|King Arthur 100% Sprouted Wheat Flour||2.825kg||70%|
|King Arthur Sprouted Ancient Grains||0.404kg||10%|
|Vital Wheat Gluten||0.121kg||3%|
|Soy or Canola Oil||0.081kg||2%|
|Honey or Sugar||0.323kg||8%|
SPONGE Mix with 60°F water until smooth, leave at cool room temperature for 12-15 hours.
MIXING Mix final dough on first speed for 4 minutes, on second speed for 6 minutes.
DESIRED DOUGH TEMPERATURE 78°F-80°F
FIRST FERMENTATION 20-30 minutes.
DIVIDING Divide into 560g pieces (will vary with pan size).
SHAPING + PROOFING Preshape into rounds, let rest for 20 minutes, shape into loaf and proof in pan for 60-90 minutes.
BAKING Bake at 350°F for 35 minutes with steam.
|King Arthur 100% Sprouted Wheat Flour||1.130kg||100%|
|King Arthur Sir Lancelot Flour||0.807kg|
|King Arthur 100% Sprouted Wheat Flour||1.695kg|
|King Arthur Sprouted Ancient Grains||0.404kg|
|Vital Wheat Gluten||0.121kg|
|Soy or Canola Oil||0.081kg|
|Honey or Sugar||0.323kg|