A D V E R T I S E M E N T


Author Topic: 100% sprouted wheat dough  (Read 167 times)

0 Members and 1 Guest are viewing this topic.

Offline Andrew t

  • Registered User
  • Posts: 48
  • Location: Sacramento ca
  • I am picurious
100% sprouted wheat dough
« on: May 29, 2018, 11:48:10 PM »
I've just discovered Peter's book Baking Revoloution in my work on Roman teglia style. I made the dough straight out the book:

100% sprouted wheat (one degree)
90% h2o
4% EVOO
2 % salt
.6% ADY

I used teglia style mix, rest, strech and fold to mix. It came together very well and felt like a 65-70% hydro. I used 24 hr. cold bulk, balled 320 grams and CF another 24 hrs. I streached it 12-14 inches and cooked it in a Blackstone @ 700 for 3:30-4 min.

Wow the flavor was so good. It was light and airy; good size irregular bubble, bready like the best teglia. The only negitive was it wasn't that crisp.

Can I get the eggshell crispness like a pan cooked teglia?

It was a little leathery but not tough, dry but not crisp, the outer crust was distict and the crumb perfect

my thoughts for improving are:
1. less bench flour? I've gotten in the habit of using quite a bit.
2. increasing the hydo to 100-110%. I don't want tonda or cracker style cripsness so I know less won't get tehre. ANd I also know the from teglia that the higher the hydro the longer the bake and hopefully the cripser the crust.

Does that sound like the right direction?

I feel like 700 the right temp.

Any thoughts...


A D V E R T I S E M E N T