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| Ingredients | Metric/Kg | Baker's % |
| King Arthur Sir Galahad Flour | 1.042 | 25 |
| King Arthur Sir Lancelot Flour | 1.042 | 25 |
| King Arthur 100% Sprouted Wheat Flour | 1.667 | 40 |
| King Arthur Sprouted Ancient Grains | .417 | 10 |
| Water | 3.542 | 85 |
| Honey | .167 | 4 |
| Yeast | .042 | 1 |
| Salt | .083 | 2 |
| Total | 8 | 192 |
Poolish
Mix with water at 60°F until smooth, leave at cool room temperature for 12-15 hours
Mixing
Mix on first speed for 4 minutes, mix on second speed for 3 minutes
Desired Dough Temperature
73°F-78°F
First Fermentation
2 hours
Folding
1 fold at 60 minutes
Dividing and Shaping
Divide into 500g pieces, preshape into rounds, let rest for 20 minutes then shape into batard
Proofing
Floured linen, seam up, 60-90 minutes at room temperature
Scoring
single score
Baking
Bake at 460°F for 35 minutes with steam
Poolish
| Ingredients | Metric/kg | Baker's % |
| King Arthur Sir Galahad Flour | 1.042 | 100 |
| Water | 1.042 | 100 |
| Yeast (fresh) | .001 | .1 |
| Total | 2.084 | 200.1 |
Final Dough
| Ingredients | Metric/kg |
| King Arthur Sir Lancelot Flour | 1.042 |
| King Arthur 100% Sprouted Wheat | 1.667 |
| King Arthur Sprouted Ancient Grains | .417 |
| Water | 2.500 |
| Honey | .167 |
| Yeast (fresh) | .041 |
| Salt | .083 |
| Poolish | 2.084 |
| Total | 8 |
Formulation courtesy of King Arthur Flour
