Sprouted Grain Batard
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Sir Galahad Flour | 1.042kg | 25% |
| King Arthur Sir Lancelot Flour | 1.042kg | 25% |
| King Arthur 100% Sprouted Wheat Flour | 1.667kg | 40% |
| King Arthur Sprouted Ancient Grains | 0.417kg | 10% |
| Water | 3.542kg | 85% |
| Honey | 0.167kg | 4% |
| Yeast (fresh) | 0.042kg | 1% |
| Salt | 0.083kg | 2% |
| TOTAL YIELD | 8kg | 192% |
POOLISH Mix with water at 60°F until smooth, leave at cool room temperature for 12-15 hours.
MIXING Mix on first speed for 4 minutes, mix on second speed for 3 minutes.
DESIRED DOUGH TEMPERATURE 73°F-78°F
FIRST FERMENTATION 2 hours.
FOLDING 1 fold at 60 minutes.
DIVIDING + SHAPING Divide into 500g pieces, preshape into rounds, let rest for 20 minutes then shape into batard.
PROOFING Floured linen, seam up, 60-90 minutes at room temperature.
SCORING single score.
BAKING Bake at 460°F for 35 minutes with steam.
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Sir Galahad Flour | 1.042kg | 100% |
| Water | 1.042kg | 100% |
| Yeast (fresh) | 0.001kg | 0.1% |
| TOTAL YIELD | 2.084kg | 200.1% |
| METRIC | |
|---|---|
| King Arthur Sir Lancelot Flour | 1.042kg |
| King Arthur 100% Sprouted Wheat Flour | 1.667kg |
| King Arthur Sprouted Ancient Grains | 0.417kg |
| Water | 2.500kg |
| Honey | 0.167kg |
| Yeast (fresh) | 0.041kg |
| Salt | 0.083kg |
| Poolish | 2.084kg |
| TOTAL YIELD | 8kg |
