Sprouted Whole Wheat Dough
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Credit: Peter Reinhart, chef on assignment at Johnson & Wales University, Charlotte, N.C.
The National Culinary Review, June 2012
16 oz. (or 100%) sprouted whole-wheat flour
1 t. (or 1.65%) salt
1½ t. (or 1%) instant yeast
14½ oz. (or 90%) water, room temperature
Method: Mix flour, salt, yeast and water on slow speed with paddle (not hook) for 1 minute. Let dough rest for 5 minutes. Increase to medium speed; mix for 2 minutes. Remove dough to lightly oiled work surface; perform one stretch and fold (S&F). Transfer dough to oiled container (or cover dough on oiled work surface with bowl); perform three additional S&Fs at 5-minute intervals (can be extended to up to 20 minutes each). After final S&F, place dough in oiled bowl. Cover; ferment for 60-90 minutes at room temperature (shorter if using proof box). Shape dough for either sandwich loaf or hearth baking. Mist top of loaf with pan spray; cover loosely with plastic wrap (for hearth baking, can use a couche). Proof for 60-80 minutes, or as needed. For hearth bread, bake at 450°F with steam for 30-35 minutes. For sandwich loaf, bake at 375°F for 45-55 minutes.
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