Detroit Reborn

The Bible continues to inspire. Last night I baked a Red Top with the sprouted wheat dough using Central's sprouted wheat, Tony's flour, with a slightly increased hydration and using a starter instead of the yeast and poolish. Baked on a baking steel at 550. Great light and flavorful dough.

Medium image

Medium image

Adam Sachs
posted almost 5 years ago

Save 1

Adam....looks great!

Can you share with us how much starter and hydration you used and what your workflow was?

Thumb 21432968 10155721735923887 3612497232957630580 n
Mike K.
posted almost 5 years ago

Very nice Adam. What kind of pan did you use?

Thumb raji
Raj Irukulla admin
posted almost 5 years ago


I used a starter with Tony's flour that's a 100% hydration; I made that starter about two months ago, when I first starting using Tony's flour. I fed that with a starter that's about 15 years old that I originally grew on a window ledge in San Francisco with some rye flour (and that I now feed regularly with Central's ABC+ flour). For most of the pizzas I make, the starter is 20% of the flour weight and generally use the starter when it's very bubbly but still quite sweet; with this one, I increased the starter percentage.

The sprouted wheat dough came together very quickly, probably 2 minutes on speed 1 on a kitchenaid, then 2 to 3 minutes on speeds 2 and 4. At that point, the gluten development was medium. I did a short hand knead, then gave it about an hour bench rest, then balled it. The dough ball was fermented for 2 days in the refrigerator.

The bakers percentages for the dough were:

TAF: 100
Sprouted Wheat: 20
Water: 61 (although I added an extra 10 or 15 grams)
Salt: 2
Honey: 3
Oil: 5

I scaled the formula for a 650 gram dough ball, so the final quantities were:

TAF: 255 grams (throughout)
Water: 123 (+about 10)
Starter: 170
Sprouted Wheat: 68
Honey: 10
Salt: 7
Oil: 17

Adam Sachs
posted almost 5 years ago


I bought the pan from Shawn Randazzo--I think his contact info is in the sources link, it was in the book, and I've used it about a dozen times, so it's well seasoned.

Adam Sachs
posted almost 5 years ago

Excellent. I have one of his pans as well. Need to order a larger one when it's back in stock. Very happy with it.

- Raj   almost 5 years ago

Sign In to reply to this post