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.
| 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% |
| 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 |
