Triple Multigrain Bread

Dough
Flour 1600g
Whole Wheat 400g
Sugar 120g
Oil 60g
Salt 34g
Yeast 60g
Water 1100g
S500 Green A+ 20g
Softgrain Amber Grain Clean Label 240g
Softgrain Sprouted Grain Clean Label 240g
Softgrain Rye Clean Label 240g
Intens Melting 40g
Working Method:
  • Mixing Spiral - 5' 1st speed - 6-8' 2nd speed 
  • Dough Temperature - 75°F 
  • Bulk fermentation - 20-30' ambient temperature 
  • Scale - 500g 
  • Intermediate proof - 20-30' ambient temperature 
  • Make Up - Batard 
  • Final Fermentation - over night or 60 minutes 100°F, 80% humidity 
  • Decoration before baking - bran flakes 
  • Oven temperature °C - 450°F reduce to 425°F 
  • Baking Time - 18-22 minutes with steam

About this recipe:

Complexity level: