Garlic Rosemary Boule

LARGE BOULE/BATARD

Makes  1-loaf (14-slices)  

Calories: 105  

Carbs: 22 g  

Fiber: 0.4 g  

Protein: 4 g  

Grade: C-  

Cost: $0.13

(72%) 855 g

1. LEVAIN (14-hours) [@10 PM] 

   1. • 30 g Double Bubble

      • 30 g water, warm (82-degrees)

      • 10 g starter

2. SPONGE (8-hour PROOF BOX) [@10 AM] 

   1. • 60 g AP flour

      • 10 g wheat germ

      • 70 g water

3. AUTOLYSE 1-hour [@6 PM]

   1. • 300 g AP flour

      • 40 g Einkorn

      • 20 g whole wheat flour, sifted

      • 215 g water

4. ADD INCLUSIONS and SOUR HOOK PROCESS (SPOON-HOOK for 30-minutes) [@7 PM]

   1. • 5 g rosemary, chopped

      • 10 g salt

      • 10 g water

5. ADD GARLIC OIL then SOUR HOOK PROCESS (HAND-HOOK for 30-minutes) [@7:30 PM]

   1. • 25 g garlic, chopped and gently sauteed in 15 g olive oil

6. PROOF BOX for 2.5-hours [@8 PM]

7. PRE-SHAPE and BENCH REST for 30-minutes [@10:30 PM]

8. SHAPE, BASKET, and REFRIGERATE overnight [@11 PM]

9. HEAT OVEN with PANS for 1-hour to 500-degrees [@9 AM]

10. STEAM BAKE for 20-minutes [@10 AM]

11. BAKE 25-minutes UNCOVERED [@10:20 AM]

12. RACK COOL to 1 PM [@10:45 AM]