Baker’s Formulas

Sprouted Wheat Batard

Sprouted Wheat Bâtard

Metric Baker's %
All-Purpose Flour 1.240kg 25%
High Protein Flour 1.240kg 25%
Sprouted Wheat Flour 2.480kg 50%
Harvest Grains Blend 0.740kg 15%
Water 4.060kg 82%
Salt 0.110kg 2.2%
Yeast 0.030kg .70%
Liquid Levain Culture 0.100kg 2%
Total Yield 10.000kg 201.9%

Preferments Mix by hand. Ferment for 12-14 hours.

Mix In a spiral mixer, mix on 1st speed for 2 minutes, autolyse for 20 minutes, mix on 2nd speed for 2 minutes.

Desired Dough Temperature 75°F

Fermentation Duration is 120 minutes. There are 2 folds.

Shaping Divide to 680 g.

Proof 40-60 minutes, full proof.

Baking 30-34 minutes at 230°C.

Liquid Levain
Metric Baker's %
All-Purpose Flour 0.990kg 100%
Water 1.240kg 125%
Culture 0.100kg 10%
Total Yield 2.330kg 235%
Soaker
Metric Baker's %
Water 1.000kg 135%
Harvest Grains Blend 0.740kg 100%
Total Yield 1.750kg 235%
Final Dough
Metric
Sprouted Wheat Flour 2.476kg
All-Purpose Flour 0.248kg
High Protein Flour 1.238kg
Water 1.820kg
Liquid Levain 2.328kg
Yeast 0.035kg
Salt 0.109kg
Soaker 1.746kg
Total Yield 10.000kg