9-Grain Sourdough Batard

SERVES: 12 slices

CALORIES: 137 per slice or 2.3 calories per gram

CARBS: 27 g per slice

FIBER: 1 g per slice

(75% hydration)

1. BIGA (BUBBLE for 8 hours) 75%

   1. 1. • 120 g whole grains, cooked (50 g grain simmered with 85 g water for 20 minutes then steam cooled)

         • 50 g starter

         • 50 g water

         • 50 g BF flour

         • 10 g honey

2. MIX DOUGH 

   1. 1. • BIGA

         • 290 g Double Bubble flour

         • 170 g water 

         • 5 g honey

3. REST in PROOF BOX for 1 hour

4. ADD SALT

   1. 1. • 9 g salt

5. FOLD FINAL DOUGH: DOGH RESTS in PROOF BOX (85 degrees)

   1. 1. • SPOON FOLD for 1 hour, 50 strokes/30 minute reps

         • HAND FOLD for 90 minutes, 30 minute reps

6. SHAPE, BASKET, and IMMEDIATELY REFRIGERATE

7. FREEZE 45 minutes while oven PRE-HEATS to 500 degrees

8. SPRAY, VENT, then SEED

9. STEAM-BAKE for 20 minutes

10. REMOVE LID then BAKE 20 minutes at 450 degrees

11. STEAM-COOL 3 hours