Makes 1-large boule (16-slices)  

Calories: 113  

Carbs: 20 g  

Fiber: 0.5 g 

Protein: 4 g  

Grade: C-  

Cost: $0.22

75% [880g]

1. LEVAIN (Bubble 14-hours) [9:30 PM]

   1. 1. 1. 30 g AP flour DOUBLE BUBBLE

         2. 30 g water, warm

         3. 10 g starter

2. DOUGH (Autolyze 1-hour) [11:30 AM]

   1. 1. 1. 200 g AP flour

         2. 100 g bread flour

         3. 20 g whole wheat flour, sifted

         4. 20 g wheat germ

         5. 220 g water

         6. 30 g honey

3. LIGHTLY SAUTE GARLIC OIL [11:30 AM]

   1. 1. 1. 15 g oil

         2. 15 g garlic, sliced

         3. pinch Aleppo pepper

4. ADD OFF HEAT and COOL [11:30 AM]

   1. 1. 1. 50 g pickled jalapenos, dried and chopped

5. MAKE POLENTA [11:30 AM]

   1. 1. 1. 60 g polenta, cooked in 210 g water for 5 minutes then COOLED

6. SOUR HOOK PROCESS TWICE (SPOON every 15-minutes) [12:30 PM]

7. ADD INCLUSIONS and SOUR HOOK PROCESS TWIC (HAND every 15-mintues) [1 PM]

   1. 1. 1. GARLIC/JALAPENO OIL

         2. 20 g water

         3. 10 g salt

         4. 50 g cheddar, cubed

8. PROOF BOX for 2.5-hours [@1:30 PM]

9. PRE-SHAPE and BENCH REST for 30-minutes [@4 PM]

10. SHAPE, BASKET, and BENCH REST 1-hour [@4:30 PM]

11. REFRIGERATE for 17-hours [@5:30 PM]

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

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

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

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

SMALL BOULE/BATARD

Makes 1-large boule (12-slices)  

Calories: 100

Carbs: 19 g  

Fiber: 0.5 g 

Protein: 4 g  

Grade: C-  

Cost: $0.21

79% [698g]

1. LEVAIN (Bubble 14-hours) [9 PM]

   1. 1. • 30 g AP flour DOUBLE BUBBLE

         • 30 g water, warm

         • 10 g starter

2. MAKE POLENTA [10:30 AM]

   1. 1. • 40 g polenta, cooked in 130 g water for 5 minutes then COOLED (130 g)

3. DOUGH (Autolyze 90-minutes [11 AM]

   1. 1. • 150 g AP flour

         • 90 g bread flour

         • 12 g whole wheat flour, sifted

         • 12 g wheat germ

         • 130 g water

         • 15 g honey

4. ADD SALT WATER and SOUR HOOK PROCESS TWICE (SPOON every 15-mintues) [12:30  PM]

   1. 1. • 8 g water

         • 7 g salt

         • POLENTA

5. ADD INCLUSIONS and SOUR HOOK PROCESS THREE TIMES (HAND MIX INCLUSIONS then SPOON KNEAD (100X) every 15-minutes) [1 PM]

   1. 1. • 35 g pickled jalapenos, dried and chopped

         • 35 g cheddar, cubed

6. PROOF BOX for 2.5-hours [@1:45 PM]

7. PRE-SHAPE and BENCH REST for 30-minutes [@4:15 PM]

8. SHAPE, BASKET, and BENCH REST 30-minutes [@4:45 PM]

9. REFRIGERATE for 17-hours [@5:15 PM]

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

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

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

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