Ancient Grain Batard

Grams (g)

Percentage (%)

Wheat Flour

900

Spelt Flour

100

Water

640

Salt

Softgrain 5 CL

300

O-tentic Durum

O-tentic Poolish

400

total

2380

Working Method

Complexity level:

Open your damper the last 10 minutes of baking.

Mixing Time	10 minutes slow, then 5 minutes fast.
Dough Temperature	25-26°C
Bulk Fermentation	45 minutes
Scale	1000 g
Make-Up	Long and roll in seeds
Final Fermentation	60 minutes at 28°C, 80% R.H. or overnight at 4°C
Baking Time	220°C and steam for 5 seconds. Bake for 5 minutes then drop oven temperature at 220°C and bake for 1 hour minimum.