Makes 1-large boule (12-slices)
Calories: 110
Carbs: 22 g
Fiber: 1 g
Protein: 4 g
Grade: C-
Cost: $0.22
78% [873g]
LEVAIN (PROOF BOX Bubble 8-hours) [@11 AM]
35 g AP flour DOUBLE BUBBLE
10 g wheat germ
45 g water, warm
15 g starter
MAKE SOAKER (SOAKED for 8-hours) [@11 AM]
7 g flax meal
18 g oats
18 g rye
12 g poppy seeds
70 g BOILING WATER
MAKE POLENTA [@11 AM]
14 g polenta, cooked in 45 g water for 5 minutes then COOLED (45 g)
DOUGH (Autolyze 1-hour [7 PM]
265 g AP flour
30 g bread flour
45 g whole wheat flour, sifted
45 g Einkorn
220 g water
POLENTA
SOAKER
ADD INCLUSIONS and SOUR HOOK PROCESS (1-hour) [8 PM]
10 g water
10 g salt
PROOF BOX for 2.5-hours [@9 PM]
PRE-SHAPE and BENCH REST for 30-minutes [@11:30 PM]
SHAPE, BASKET and REFRIGERATE (9-hours) [@MIDNIGHT]
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]