Baker’s Formulas

Sprouted Grain Pan Bread

Sprouted Grain Pan Bread

Metric Baker's %
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%
Water 3.229kg 80%
Salt 0.089kg 2.2%
Yeast (fresh) 0.121kg 3%
Soy or Canola Oil 0.081kg 2%
Honey or Sugar 0.323kg 8%
Total Yield 8kg 198.2%

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.

Sponge
Metric Baker's %
King Arthur 100% Sprouted Wheat Flour 1.130kg 100%
Water 0.735kg 65%
Yeast (fresh) 0.001kg 0.1%
Total Yield 1.866kg 165.1%
Final Dough
Metric
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
Water 2.494kg
Salt 0.089kg
Yeast (fresh) 0.120kg
Soy or Canola Oil 0.081kg
Honey or Sugar 0.323kg
Sponge 1.866kg
Total Yield 8kg