Baker’s Formulas

Sprouted Wheat Baguette

Sprouted Wheat Baguette

Metric Baker's %
King Arthur Sir Lancelot Flour 1.416kg 30%
King Arthur Sir Galahad Flour 0.944kg 20%
King Arthur Sprouted Wheat Flour 2.359kg 50%
Water 3.916kg 83%
Salt 0.094kg 2%
Honey 0.047kg 1%
Yeast (fresh) 0.024kg 0.5%
Total Yield 8.8kg 186.5%

Note Mix preferments by hand until smooth, leave at cool room temperature for 12-14 hours.

autolyse Mix flour, water, and poolish on first speed for 3-4 minutes until incorporated and let rest for 20 minutes.

Mixing Mix final dough on first speed for 3 minutes, on second speed for 1 minute.

Desired Dough Temperature 74-75°F

Bulk Fermentation 120 minutes with 1 fold at 60 minutes.

Shaping Divide into 400 gram pieces and shape into tubes, let rest for 15 minutes then shape into baguette.

Final Proof Place into couche for proofing 45-50 minutes.

Baking Bake in a deck oven at 450°F with steam for 22-24 minutes, open damper at 18 minutes.

Poolish
Metric Baker's %
King Arthur Sir Galahad Flour 0.944kg 100%
Water 0.944kg 100%
Yeast (fresh) 0.001kg 0.05%
Total Yield 1.888kg 200.1%
Final Dough
Metric
King Arthur Sir Lancelot Flour 1.416kg
King Arthur Sprouted Wheat Flour 2.359kg
Water 2.973kg
Salt 0.094kg
Honey 0.047kg
Yeast (fresh) 0.023kg
Poolish 1.888kg
Total Yield 8.8kg