Ingredients Metric Baker's %
King Arthur Sir Galahad Flour 2.052 55
King Arthur Sir Lancelot Flour .560 15
King Arthur 100% Sprouted Wheat Flour .858 23
King Arthur Sprouted Ancient Grains .261 7
Water 2.985 80
Yeast (fresh) .007 .2
Salt .075 2
Golden and dark raisins (soaked) 1.119 30
White starter .082 2.2
Total 8 214.4

 

Liquid Levain

Mix until smooth with water at 60°F, leave at cool room temperature for 12-15 hours

Mixing

Mix on first speed for 10 minutes

Desired Dough Temperature

73°F-78°F

First Fermentation

3 hours 15 minutes

Folding

4 folds first 2 hours, then let rest for 75 minutes

Dividing and Shaping

Divide into 500g pieces, turn our onto a heavily floured table and shape into rectangles in the style of Ciabatta

Proofing

Place on floured linen, floured side down, 50-60 minutes at room temperature

Scoring

Criss cross on floured side

Baking

Bake at 480°F for 35-40 minutes

 

Liquid Levain

Ingredient Metric/kg Baker's %
King Arthur Sir Galahad Flour .410 100
Water .410 100
Culture .082 20
Total .903 220

 

Final Dough

Ingredient Metric/kg
King Arthur Sir Galahad Flour 1.642
King Arthur Sir Lancelot Flour .560
King Arthur 100% Sprouted Wheat .858
King Arthur Sprouted Ancient Grains .261
Water  2.575
Yeast (fresh)   .007
Salt  .075
Golden and dark Raisins (soaked)   1.119
White starter   .903
Total  8

 

Formulation courtesy of King Arthur Flour