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.
| 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% |
| 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 |
