Wheat Berry Sprout Bread.
Ingredients.
200 g high gluten flour
67 g bread flour
116 g whole wheat flour
113 g ground wheat berry sprouts
87 g amaranth sprouts
288 g water
10 g salt
Preparation.
283 g ripe starter (75% hydration, I used 93% bread flour and 7% rye flour in my final build)
Mix and knead. I kneaded by hand for about 8 minutes, rested for 5 then kneaded for another 30 seconds or so. The dough is sticky.
Bulk ferment. It took me about five hours to get it to rise by about half. I stretched and folded twice, once at one hour and another two hours later. Shaping. At this point the dough was smooth and pretty great looking. It felt a little heavy, as do many of my bread at this point. I shaped it into a big batard. Proof for about three hours, or you know, until you feel it’s ready.. Slashing and Baking. I loaded it into a 500 degree oven with steam and turned it down to 450 after about 3 minutes. It baked for 37 minutes.
