There are two ways to get the right flour/water mix: put in too little flour and keep adding or too little water and keep adding until the right consistency.
The directions are for a stand-alone mixer.
Makes one loaf.
- 3 1/4 cups + 1/4 cup reserve sprout flour (see notes)
- 1/2 tsp sea salt
- 2 tsp sugar (or 1 tsp malted barley?)
- 5 tsp vital wheat gluten
- 1 cup water (110 deg)
- 1 pkg active dry yeast (2 1/4 tsp)
- 9x5x2 loaf pan. I use glass for a softer bread.
- stand alone mixer with dough hook
- wire whisk (I use the mixer's)
- clear small cup (I use glass coffee cup)
Make sure all ingredients are at room temperature.
In a small cup, rehydrate yeast by sprinkling onto 1/4 cup water, let sit 10 minutes, then stir to suspend yeast. Make sure the yeast is dissolved as it tends to clump and sink to the bottom. In the remaining 3/4 cup water, stir in malted barley syrup.
Water needs to be 120 deg to 130 deg if IDY is mixed in with flour. If using malted barley syrup, stir syrup in with water.
In mixing bowl, whisk together 3 1/4 cups flour, vital wheat gluten, sugar, salt. This uniformly distributes dry ingredients.
Using a dough hook on slow speed, slowly pour in yeast mixture and mix for one minute. Cover and let sit 20 minutes. This gives gluten time to develop.
Continue with dough hook on slow, which kneads, until dough pulls away from mixing bowl wall. You may have to add flour, 1 tbsp at a time, until correct consistency.
Dough should pass the window test: stretch a small piece of dough. It should stretch into a translucent window. This shows the gluten has properly formed.
Put dough in nonmetallic bowl, lightly greased. Roll around so the dough gets a thin film of oil on it so it does not form a crust while rising. Let rise until double in size in a warm place (80 to 85 deg). I use the oven with the oven light on.
Punch down and put in lightly greased bread pan. Let sit 30 minutes.
Preheat oven and bake at 350 deg 40 to 45 minutes or until bread bottom is crisp and sounds hollow when rapped upon. The middle temperature should be around 200 degrees.
Cool on a wire rack.
See this link for homemade sprouted flour.
The sprouted flour does not have enough gluten by itself so it needs to be supercharged with vital wheat gluten.
I use olive oil spray but you can grease the pans by manually coating with oil.