Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

sprouted entire wheat flour: 6⅔ cups (28 oz. / 794 g) salt: 2 teaspoons (0. five ounces / 14 g) immediate yeast: 2¼ teaspoons (0. 25 oz. / 7 g) sugar (or honey or agave nectar): five tablespoons (or three tablespoons) (2 ounces / fifty six. five g / 7%) milk or buttermilk, lukewarm (95°F / 35°C): three cups (24 oz. / 680 g) vegetable oil: three tablespoons (1. five oz. / forty two. five g) egg wash: 1 egg whisked with 1 tablespoon water sesame or poppy seeds for topping (optional) overall: fifty six. 25 ounces / 1,594 g BAKER’S percent formulation element% sprouted complete wheat flour100 salt1. eight speedy yeast0. nine sugar7 milk or buttermilk86 vegetable oil5. four TOTAL201. 1 1 within the bowl of a stand mixer outfitted with the paddle attachment, or in a wide bowl, stir jointly the flour, salt, and yeast (on low pace if utilizing a stand mixer). Stir within the sugar (if utilizing honey or agave nectar, upload it to the milk within the subsequent step). upload the milk and oil and combine or stir until eventually the flour is hydrated and a rough, sticky dough kinds, approximately 1 minute. 2 enable the dough leisure, exposed, for five mins. Then change to the dough hook or use a rainy spoon or rainy palms and combine for 1 minute, on medium-low pace if utilizing a stand mixer. The dough can be tender yet nonetheless very tender and sticky. upload a section extra flour or milk if essential to accomplish that texture, yet keep in mind that the dough will company up through the stretch and fold method. three unfold approximately 1 teaspoon of vegetable oil or olive oil on a piece floor.

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