Sprouted Grain Italian Hoagie - Puratos

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:

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