Sprouted Birote

Working Method

Method
  • Mixing Spiral - 7' 1st speed - 4' - 6' 2nd speed 
  • Dough Temp - 75°F 
  • Bulk Fermentation - 30 minutes 
  • Scale - 500g and round lightly 
  • Intermediate Proof - 30 minutes 
  • Make Up - Long batard with points 
  • Final Ferment - 70 minutes. 95°F 80PH 
  • Oven Temperature - 450°F top 450°F bottom reduce to 425°F 
  • Baking Time - 24 - 26 minutes with steam

About this recipe:

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