Ancient Grain Pan Bread

Dough
Flour 3500g
Water 2275g
Salt 78.75g
Sugar 210g
Oil 140g
Fresh Yeast 122.5g
Molderator 35g
S500 Green A+ 35g
Intens Fresh 2-30 7g
Softgrain Ancient Grain 1400g
Working Method:
  • Mixing Spiral - 5 minutes 1st speed - 6-8 minutes 2nd speed 
  • Dough Temperature - 75-80°F 
  • Bulk fermentation - 10 minutes ambient temperature 
  • Scale - 550g and round 
  • Intermediate proof - 15 minutes ambient temperature 
  • Make Up - loaf roll in oats 
  • Final Fermentation - 60-75 minutes 100°F, 80% humidity 
  • Decoration before baking - scoring is optional 
  • Oven temperature °F - 425°F start then reduce to 400°F 
  • Baking Time - 25-30 minutes with slight steam

About this recipe:

Complexity level: