Ancient Grain Batard

Dough
High Gluten Flour 3000g
Water 1650g
Salt 60g
Fresh Yeast 105g
Oil 60g
Vital Gluten 60g
S500 Green A+ 60g
Softgrain Ancient Grain 1050g
Sapore Adelia 900g
Extendo 9g
Working Method:
  • Mixing Spiral - 2- 1 st speed - 1-10 2 nd speed 
  • Dough Temperature - 80-82 (f) 
  • Bulk fermentation - 15 minutes ambient temperature 
  • Scale - 600 g 
  • Intermediate proof - 15 Minutes 
  • Make Up - Batards 
  • Final Fermentation - 60 Minutes 
  • Decoration before baking - Grains 
  • Oven temperature °C - 3475 °F rack oven 
  • Baking Time - 22-25 minutes 10 seconds steam

About this recipe:

Complexity level: