SIMMER 30 grams whole grains in 75 g water for 15minutes then STEAM cool
60 g whole grains, cooked
MIX SOAKER then BENCH REST 10-12 hours:
50 g starter
50 g water
50 g Bread flour
5 g Honey
40 g milk
40 g yogurt
40 g whole wheat flour
30 g oatmeal
10 g cornmeal
20 g walnuts, roasted and crushed
MIX FINAL DOUGH (AUTOLYSE 30 minutes)
SOAKER
COOKED GRAINS
95 g water
2 g instant yeast
20 g honey/sugar/molasses
175 g Double Bubble
35 g Sprouted wheat flour
**OFFSET 8 grams salt
HAND KNEAD (100 strokes/2-30 minute reps)
HAND FOLD (4 times-30 minute reps)
FORM, BASKET then BENCH REST for 10 minutes
REFRIGERATE for 60 minutes
FREEZE 30 minutes WHILE PRE-HEATING OVEN
STEAM BAKE 20 minutes at 500 degrees
UNCOVER and BAKE 13 minutesĀ
STEAM COOL