Sprouted Grain Pain Rustique
|King Arthur Sir Galahad Flour||2.052kg||55%|
|King Arthur Sir Lancelot Flour||0.560kg||15%|
|King Arthur 100% Sprouted Wheat Flour||0.858kg||23%|
|King Arthur Sprouted Ancient Grains||0.261kg||7%|
|Golden and Dark Raisins (soaked)||1.119kg||30%|
Liquid Levain Mix until smooth with water at 60°F, leave at cool room temperature for 12-15 hours.
Mixing Mix on first speed for 10 minutes.
Desired Dough Temperature 73°F-78°F
First Fermentation 3 hours 15 minutes.
Folding 4 folds first 2 hours, then let rest for 75 minutes.
Dividing + Shaping Divide into 500g pieces, turn our onto a heavily floured table and shape into rectangles in the style of Ciabatta.
Proofing Place on floured linen, floured side down, 50-60 minutes at room temperature.
Scoring Criss cross on floured side.
Baking Bake at 480°F for 35-40 minutes.
|King Arthur Sir Galahad Flour||0.410kg||100%|
|King Arthur Sir Galahad Flour||1.642kg|
|King Arthur Sir Lancelot Flour||0.560kg|
|King Arthur 100% Sprouted Wheat Flour||0.858kg|
|King Arthur Sprouted Ancient Grains||0.261kg|
|Golden and Dark Raisins (soaked)||1.119kg|