Sprouted Wheat Berry SourdoughRecipe Source
Here's how baker_lyds rated their bake:
What went well?
Good crust, easy handling, and great bake overall. I tried letting it proof on the countertop for ~30 mins after shaping to see if it would help with proper fermenting (felt a bit underproofed after bulk).
I didn’t sprout my wheat berries enough so some of them weren’t tender enough.
70% white, 15% red fife, 15% whole wheat, ~15% sprouted wheat berries, 82% hydration, 15% starter, 2% salt. 2 h autolyse, 6.5 h bulk, 17.5 h cold. 475F 20 mins covered, 25 mins uncovered.