Softgrain Amber Grain Hoagie

Dough
Flour 2400g
Whole Wheat Flour 1600g
Water 2400g
Salt 90g
O-tentic Origin 180g
Softgrain Amber Grain Clean Label 1400g
Working Method:
  • Mixing Spiral - 7' 1st speed - 7' 2nd speed 
  • Dough Temperature - 27°C 
  • Bulk fermentation - None 
  • Scale - 350 Grams 
  • Intermediate proof - None 
  • Make Up - Batard shape through moulder 9 inches in length 
  • Final Fermentation - 70-75 Minutes @ 100°F 
  • Decoration before baking - Two overlapping diagonal cuts 
  • Oven temperature °C - 430°F 
  • Baking Time - 22-27 minutes

About this recipe:

Complexity level: