Sprouted Grain Italian Hoagie

Dough
Flour 1600g
Durum Flour 400g
Water 1200g
Salt 44g
Sugar 40g
Oil 40g
Yeast 10g
O-tentic Durum 80g
Intens Fresh 2-30 4g
Softgrain Sprouted Grain Clean Label 700g
Working Method:
  • Mixing Spiral - 5' 1st speed - 6-8' 2nd speed 
  • Dough Temperature - 75-80°F 
  • Bulk fermentation - 20 minutes ambient temperature 
  • Scale - 5 oz and round 
  • Intermediate proof - 15-20 minutes ambient temperature 
  • Make Up - Hoagie 
  • Final Fermentation - 60-75 minutes 100°F, 80% humidity 
  • Decoration before baking - dust with flour and score 
  • Oven temperature °C - 425 °F 
  • Baking Time - 16-18 minutes 10-15 seconds of steam

About this recipe:

Complexity level: