SHOP FOR SPROUTS

SPECIALITY SPROUTED FLOURS

SLOW BREAD

To make a delicious loaf with our special Sprouted Flours follow the steps below please :

  • -Pour in a bowl 300 gr of warm water but not hot with 20 of leaven and 25 gr of yeast (or even a raising agent )
  • -As you know from our pages the gluten has been transformed and if you are not allergic to it you can add some in the bowl . It will help the rise
  • -Mix with a spoon together with pouch of 400 gr of sprouted flour, and even better use the no-knead way.
  • -Once mixed leave the bowl covered at room temperature about 3 hours in order to rise a first time.
  • -Once up, "knock-it down" , make some gallette shaped bread like if your wer doing a chapati ( quite flat ) and prove a second time on a tray ready for the oven ( you can use grease proof paper first ).
  • -After 2 hours put your oven on a max temperature together with a dish full of water (usefull for the steam) a the bottom of the oven.
  • -When the temperature is reached insert your bread and lower immediately the temperature to 160°C. Bake for 25 minutes, turn it and bake another 15 minutes. Ajust accordingly.
  • -Note that it is better to bake 3 or 4 pouches at the time.

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