SMALL BOULE/BATARD

Makes 1-large boule (12-slices)  

Calories: 110

Carbs: 22 g  

Fiber: 1 g 

Protein: 4 g  

Grade: C-  

Cost: $0.22

78% [873g]

1. LEVAIN (PROOF BOX Bubble 8-hours) [@11 AM]  

   1. 1. • 35 g AP flour DOUBLE BUBBLE

         • 10 g wheat germ

         • 45 g water, warm

         • 15 g starter

2. MAKE SOAKER (SOAKED for 8-hours) [@11 AM]  

   1. 1. • 7 g flax meal

         • 18 g oats 

         • 18 g rye

         • 12 g poppy seeds

         • 70 g BOILING WATER

3. MAKE POLENTA [@11 AM]

   1. 1. • 14 g polenta, cooked in 45 g water for 5 minutes then COOLED (45 g) 

4. DOUGH (Autolyze 1-hour [7 PM]

   1. 1. • 265 g AP flour

         • 30 g bread flour

         • 45 g whole wheat flour, sifted 

         • 45 g Einkorn

         • 220 g water

         • POLENTA

         • SOAKER

5. ADD INCLUSIONS and SOUR HOOK PROCESS (1-hour) [8 PM]

   1. 1. • 10 g water

         • 10 g salt

6. PROOF BOX for 2.5-hours [@9 PM]

7. PRE-SHAPE and BENCH REST for 30-minutes [@11:30 PM]

8. SHAPE, BASKET and REFRIGERATE (9-hours) [@MIDNIGHT]

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

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

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

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