| Mixing Spiral | Add all ingredients (except Softgrain Sprouted Grain) to the mixer and mix for 6 minutes on slow speed, followed by 4 minutes on fast speed. Add Softgrain Sprouted Grain and continue mixing for 1 minute on slow speed and 2 minutes on fast speed until fully incorporated. |
|---|---|
| Dough Temperature | 24°C / 75°F |
| Bulk Fermentation | 60 min at ambient temperature |
| Scaling Weight | 500 grams (small) or 1500 grams (large) |
| Intermediate Proof | 20 mins |
| Make Up | Pan Bread |
| Final Fermentation | 180 minutes at 28°C / 82°F and 75% R.H. |
| Topping | Dust with flour and single score |
| Baking | +/- 45 minutes 235°C / 455°F with a little steam |
| Finition | When the core temperature is at 36°C, pack in plastic bag. |
