Large Batard

Makes 1-Large Batard 

Calories: 136

Carbs: 25 g

Fiber: 1.8 g

Protein: 5 g

Grade: C-  

Cost: $0.14

75% (870g)

• LEVAIN (12-hours) [@10 PM]

• 30 g Double Bubble flour

• 30 g water, warm

• 10 g starter

• SOAKER (SOAK 8-hours) [@10 AM]

• 35 g flax meal 

• 20 g black sesame seeds

• 70 g water 

• SPONGE (BUBBLE 8-hours) [@10 AM]

• LEVAINE

• 130 g water 

• 120 g bread flour 

• 10 g wheat germ

• DOUGH autolyse for 1-hour [@6 PM] 

• SPONGE

• SOAKER 

• 170 g AP flour 

• 110 g whole wheat, sifted 

• 105 g water, warm 

• INCLUSIONS then SOUR HOOK PROCESS [@7 PM]

• 15 g water, warm 

• 10 g salt

Small Batard

Makes 1-Small Batard 

Calories: 115

Carbs: 22 g

Fiber: 1.3 g

Protein: 4.2 g

Grade: C-  

Cost: $0.13

71% (522g)

{Water 210/Flour 295}

1. LEVAIN (12-hours) [@10 PM]

   1. • 30 g Double Bubble flour

      • 30 g water, warm

      • 10 g starter

2. SOAKER (SOAK 8-hours) [@10 AM]

   1. • 20 g flax meal

      • 10 g black sesame seeds

      • 40 g water

3. SPONGE (BUBBLE 8-hours) [@10 AM]

   1. • LEVAINE

      • 70 g water

      • 70 g bread flour

4. DOUGH autolyse for 1-hour [@6 PM] 

   1. • SPONGE

      • SOAKER 

      • 100 g AP flour

      • 70 g whole wheat, sifted

      • 60 g water, warm

5. INCLUSIONS then SOUR HOOK PROCESS [@7 PM]

   1. • 10 g water, warm

      • 7 g salt