Makes 1-large boule (16-slices)
Calories: 110
Carbs: 24 g
Fiber: 0 g
Protein: 4 g
Grade: C-
Cost: $0.08
78%
850 g
LEVAIN [@Midnight]
45 g AP flour
45 g water, warm (82-degrees)
15 g starter
DOUGH autolyse 1-hour [@11:30 AM]
240 g AP flour
95 g bread flour
30 g Double Bubble
20 g whole wheat flour
265 g water, warm (82-degrees)
ADD INCLUSIONS and SOUR HOOK PROCESS for 1-hour [@12:30 PM]
20 g water
10 g salt 2%
60 g polenta, cooked about 3-minutes in 200 g water then cooled
PROOF BOX for 2.5-hours [@1:30 PM]
PRE-SHAPE and BENCH REST for 30-minutes [@4 PM]
SHAPE, BASKET, and BENCH REST 15-minutes [@4:30 PM]
REFRIGERATE for 17-hours [@4:45 PM]
HEAT OVEN with PANS for 1-hour to 500-degrees [@9 AM]
STEAM BAKE for 20-minutes [@10 AM]
BAKE 25-minutes UNCOVERED [@10:20 AM]
RACK COOL to 1 PM [@10:45 AM]