|by hand, till incorporated; no lumps
|3 low, 1 high, 2 low during incorporation of butter and soaker
|Folding if needed
|1200g, tight round
|Pin to an oval shape about 1.25″ thick
|Type of oven
|Steam if needed
|ADDITIONAL PROCEDURESFor the sprouted grain preferment; wheat berries are soaked for 2 days, rinsed, ground.For the preferment; mix the ingredients together till the gluten starts to develop. Let rest for 12 hours at 75oF with the levain, polish and soaker.
Nutrition Facts Per Serving(Calories from Fat %); ( );
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