Maurizio I had not seen your sprouted breads. The sprouted grain loaf is very close to one of my experiments. You have several techniques which I didn’t use in mine so I’ll be making yours this weekend to compare.

Maybe you can offer your thoughts on my latest experiment. My loaf flours consisted of;

200 g freshly milled kamut
200 g freshly milled spelt
100 g Sprouted hard white winter wheat flour
50 g Rye flour, dark
137 g All Purpose flour

I’ve made this loaf once and preparing to make it again. The flavor is amazing, full, nutty, and complex. Though the finished loaves didn’t get much oven pop. I didn’t do any autolyse. Would you recommend some autolyse time? Any suggestions on the flour types, ratios?

I had one of the baguettes for breakfast this morning. Spread it with fresh creamery butter and thin sliced hard salami. Brought back memories of my youth traveling in France. lol

Right on! An autolyse can help reduce the mixing time required, but it’s not mandatory. With sprouted flour, these days I do not autolyse.

Thanks for picking up my book, Steve! Glad you’re enjoying it so far. Yes, I’ve done a fair bit of sprouting at well. Have you seen my sprouted grain sourdough bread? It’s wonderful. Additionally, I’ve also sprouted buckwheat and worked that into a dough as well. Both really fun, delicious, and healthy!

I’m a long time sourdough baker. Recently found your site and purchased your book. I made the baguettes this morning. For a first attempt I’m very impressed with the finished product. Look forward to trying many more of your recipes. I’ve also been milling my own flours for several years.
Recently I’ve been experimenting with sprouting. I follow a process described by Peter Reinhart, sprout the grain, dehydrate, then mill the flour. I’ve made loaves with a small amount of sprouted flour to 95% sprouted loaves. I know from my reading the nutrition levels of sprouted flour is higher and sprouting reduces many of the anti-nutrients.
Have you worked with this type of sprouted flours? If not would you consider testing them and posting your thoughts?

Right on, so glad to hear that, Roy! You can definitely replace the Kamut with another grain. I wouldn’t go with spelt, it’s a little too extensible for this recipe (though you could if you changed a few things around). Any traditional whole wheat would work well for these.