Baker’s Formulas

Sprouted Grain Batard

Sprouted Grain Batard

Metric Baker's %
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%
Water 3.542kg 85%
Honey 0.167kg 4%
Yeast (fresh) 0.042kg 1%
Salt 0.083kg 2%
Total Yield 8kg 192%

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.

Poolish
Metric Baker's %
King Arthur Sir Galahad Flour 1.042kg 100%
Water 1.042kg 100%
Yeast (fresh) 0.001kg 0.1%
Total Yield 2.084kg 200.1%
Final Dough
Metric
King Arthur Sir Lancelot Flour 1.042kg
King Arthur 100% Sprouted Wheat Flour 1.667kg
King Arthur Sprouted Ancient Grains 0.417kg
Water 2.500kg
Honey 0.167kg
Yeast (fresh) 0.041kg
Salt 0.083kg
Poolish 2.084kg
Total Yield 8kg