Liquid Levain

Ingredients Kilograms Baker's %
Sir Galahad Flour 1.010 100
Water 1.010 100
Cuture 0.051 5
Total 2.021 205

 

Soaker

Ingredients Kilograms Baker's %
Water 1.023 135
Harvest Grains Blend 0.758 100
Total 1.781 235

 

Final Dough

Ingredients Kilogram
Sir Galahad Flour 0.253
Sir Lancelot Flour 1.263
Sprouted Wheat Flour 2.526
Water 2.109
Salt 0.111
Yeast 0.035
Honey 0.101
Rye Sour 2.021
Rye Soaker 1.781
Total 10.20

 

Overall Formula

Ingredients Kilograms Baker's %
Sir Galahad Flour 1.263 25
Sir Lancelot Flour 1.263 25
Sprouted Wheat Flour 2.526 50
Water 4.143 82
Harvest Grains Blend 0.758 15
Salt 0.111 2.2
Yeast 0.035 .70
Honey 0.101 2
Total 10.200 201.9

 

Method

Preferments: Mix by hand. Ferment for 12-14 hours.

Final Dough: In a spiral mixer, mix on 1st speed for 2 minutes, autolyse for 20 minutes, mix on 2nd speed for 2 minutes.

Desired Dough Temperature: 75°F.

Fermentation: Duration is 120 minutes. There are 2 folds.

Process: Divide to 680 g.

Proof: 40-60 minutes, full proof.

Bake: 30-34 minutes at 230°C.

Formulation courtesy of King Arthur Flour