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Multigrain Bread
Preparation info
- Makes
13 lb
dough. DDT: 78°F/26°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Grain Soaker | |||
Method
- For the soaker: Combine all of the ingredients and soak overnight.
- For the final dough: Combine the flours, salt, pâte fermentée, malt syrup, and water and mix on low speed for 4 minutes, then on second speed for 1 minute. Add half the soaker and mix on low speed for 2 minutes, and then on second speed for 1 minute. Add the remaining soaker and mix on low speed
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