Sprouted Birote

Dough
Flour 2550g
Whole Wheat Flour 450g
Water 1800g
Yeast 45g
Salt 75g
Softgrain Sprouted Grain Clean Label 1050g
S500 Green A+ 30g
Sapore Oracolo 90g

Working Method

Method
  • Mixing Spiral - 7' 1st speed - 4' - 6' 2nd speed 
  • Dough Temp - 75°F 
  • Bulk Fermentation - 30 minutes 
  • Scale - 500g and round lightly 
  • Intermediate Proof - 30 minutes 
  • Make Up - Long batard with points 
  • Final Ferment - 70 minutes. 95°F 80PH 
  • Oven Temperature - 450°F top 450°F bottom reduce to 425°F 
  • Baking Time - 24 - 26 minutes with steam

About this recipe:

Complexity level: