My first try at sourdough sprouted wheat. The loaf is roughly 50% sprouted onerous crimson winter wheat, 50% sprouted spelt flour, freshly floor grains bought from Breadtopia. Used about 80 grams of 100% hydration WW starter and a teeny pinch of SAF immediate yeast (perhaps a sixteenth of a tsp). Dough hydration was roughly 71%. With all complete wheat I might have used extra water, however having baked many spelt loaves I knew I would wish to maintain the hydration degree on the decrease facet..

Having learn a lot of posts on the challenges of sprouted wheat bread I used to be satisfied I might fail, but it surely turned out nice!

Blended dough round 12 pm, let it relaxation 20 minutes earlier than including salt, did 4 stretch & folds over the following a number of hours. Dough developed slowly, by about 9:00 pm it appeared prepared sufficient to prove and preshape. My authentic plan was to bake it that night but it surely was too late. Positioned loaf in banneton and caught it within the fridge. Subsequent morning I baked it straight from the fridge, 475 levels in an rectangular clay baker. 30 minutes cowl on, 8 minutes cowl off. Voila!