Baker’s Formulas

Sprouted Grain Pain Rustique

Sprouted Grain Pain Rustique

Metric Baker's %
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%
Water 2.985kg 80%
Yeast (fresh) 0.007kg 0.2%
Salt 0.075kg 2%
Golden and Dark Raisins (soaked) 1.119kg 30%
White Starter 0.082kg 2.2%
Total Yield 8kg 214.4%

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.

Liquid Levain
Metric Baker's %
King Arthur Sir Galahad Flour 0.410kg 100%
Water 0.410kg 100%
Culture 0.082kg 20%
Total Yield 0.903kg 220%
Final Dough
Metric
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
Water 2.575kg
Yeast (fresh) 0.007kg
Salt 0.075kg
Golden and Dark Raisins (soaked) 1.119kg
White Starter 0.903kg
Total Yield 8kg