NEW PROCESS Makes 14-slices (76%)
Calories: 125
Carbs: 27 g
Fiber: 0 g
Protein: 5 g
Grade: D
DAY 1
12-hour BIGA [10 PM]
10 g bread flour
10 g water
10 g starter
DAY 2
8-hour STARTER bubble [10 AM]
50 g starter
50 g bread flour
50 g water
10 g sugar
MIX dough [6 PM]
205 g water
10 g sugar
5 g psyllium husk (1.3%)
300 g Double Bubble -OR- 150 g Bread Flour &150 g Pizza Mix- OR- 50 g WW & 250 g Double Bubble
**9 g salt: OFFSET**
2-hour AUTOLYSE in ~75-80 degree proof box
HAND KNEAD (50 strokes) once with 30-minute REST (proof box) [8 PM]
4-sets of SIMPLE HAND FOLDS with 30-minute RESTS (proof box)
BASKET then 30-minute BENCH REST (proof box) [10:30 am]
10-hour PROOF in FRIDGE [11 PM]
DAY 3
1-hour BENCH REST [9 AM]
STEAM BAKE at 500 degrees for 20-minutes [10 AM]
BAKE at 450 degrees for 10-12 minutes
STEAM COOL for 3-hours [finished around 2 PM]