Softgrain Amber Sprouted Baguette

Ingredients

In Baker’s Percent: (%)

• Sprouted Flour – 100 %
• Salt – 2 %
• Dry Yeast – 0.5 %
• S500 Green – 1 %
• Soft grain Amber – 35 %
• Water – 60 %

Method

1. With mixing spiral, mix 5 minutes first speed and then 5 minutes second speed.
2. Dough temperature should be 75 – 78.
3. Then, bulk fermentation for 30 minutes.
4. The scale should be about 12 oz.
5. It will then have intermediate proof in 20 minutes.
6. The make up is a baguette
7. For the final fermentation, overnight, an hour at room temperature the 25 minutes proofer at 95°F  and 85 % humidity.
8. Cut it in 5 for the decoration after baking.
9. The oven temperature should be in °C, first at 425°F then drop it to 385°F
10. The baking time is about 22 minutes.