This 100% Sprouted Organic Whole Wheat Bread was made with BeneGrain Sprouted Wheat Flour. The bread will be part of a baking with sprouted grains demonstration at IBIE 2019. You can learn more about the demo and the other events we have going on at IBIE here.

(f) denotes flour ingredients.

WEIGHT (g) PERCENTAGE INGREDIENTS

Organic Sprouted Sourdough Culture Starter

  • 75 5% Organic Sprouted Red Wheat Flour
  • N/A 1% Previous Starter
  • 75 5% Water 80⁰ F
150 11% TOTAL
WEIGHT (g) PERCENTAGE INGREDIENTS

Levain

  • 525 35% Organic Sprouted Red Wheat Flour
  • 525 35% Water 80⁰ F
  • 165 11% Sour from previous step
1215 81% TOTAL
WEIGHT (g) PERCENTAGE INGREDIENTS

Final Dough

  • 900 60% Organic Sprouted Red Wheat Flour
  • 45 3% Salt, Fn, Bldng
  • 165 11% Sprouted Sour (see above
  • 1,215 81% Levain (see above)
  • 625 41.67% Water 80⁰ F
1736 196.67% TOTAL
Processing
  1. Refresh the sour starter and store at 50⁰ F for 24 hours until about doubled and "ripe."
  2. Combine the sour culture and mix together to form the levain. Store the levain in a sealed container with adequate head space for expansion at an ambient temperature (70-80⁰F) and allow to ferment for 6 hours.
  3. Mixing by hand or on low speed, combine the dough side ingredients with the levain hand mix to a shaggy mass or mix on low for 2-3 minutes just prior to "pick up" stage on a spiral mixer. DDT temperature should be slightly above 80⁰F.
  4. Give the dough a single fold and allow to bulk ferment at ambient temperature for 15 minutes. Incorporate any inclusions at this time. Shape the dough and laminate in the inclusions using the "book fold." Give three more folds every 15 minutes. Dough should have a decent gluten window at this point.
  5. Divide and pre-shape at a desired weight, shape and size for the proofing basket or vessel to be used (1000g loaf for large Batard). Allow the pre-shape to rest 10 minutes hand stretch or sheet into a rectangle and roll up like a jelly roll. Place seam side up in proofing basket.
  6. Cold ferment at 50⁰ F for 16 to 20 hours.
  7. Bake in a 450⁰F deck oven with 20 seconds of quality steam. Bake for 35 minutes with the damper open the remaining 10 minutes.

The information contained in this publication is based on our own research and development work and is to the best of our knowledge reliable. Users should, however, conduct their own tests to determine the suitability of our products for their own specific purposes. Statements contained herein should not be considered as a warranty of any kind, expressed or implied, and no liability is accepted for the infringement of any patents.