Sour Hook Demi-Wheat Batard

Makes 1 loaf (12-slices)

Calories: 140

Carbs: 28 g

Fiber: 1.5 g

Protein: 5 g

Grade: C+

Cost: $ 0.14

[76%/819 g/740 g]

1. BIGA (12-hours) (BENCH REST) [@MIDNIGHT] 

   1. • 20 g starter

      • 20 g Double Bubble

      • 20 g Whole Wheat Flour, sifted

      • 40 g water

2. FEED BIGA (4-hours) (PROOF BOX) [@9 AM] 

   1. • 20 g wheat germ

      • 20 g warm water

3. SOAKER (1-hour) (PROOF BOX) [@NOON] 

   1. • 120 g water

      • 120 g whole wheat, sifted

4. AUTOLYSE (1-hour) (PROOF BOX) [@1 PM] 

   1. • SOAKER

      • BIGA

      • 150 g water 

      • 270 g bread flour

5. ADD [@2 PM]

   1. • 10 g salt

6. SOUR HOOK KNEAD for 90-minutes (2x spoon/ 4x hand fold at 15-minutes intervals) (PROOF BOX) (**10 g water) [@2 PM]

7. BENCH REST 2-hours [@3:30 PM]

8. GENTLY PRE-SHAPE and BENCH REST 30-minutes [@ 5:30 PM]

9. GENTLY SHAPE and BASKET [@ 6 PM]

10. IMMEDIATELY REFRIGERATE 14-hours [@ 6 PM]

11. HEAT OVEN to 500-degrees [@8 AM]

12. BENCH REST 1-hour [@8 AM]

13. STEAM BAKE 20-minutes at 450-degrees [@9 AM]

14. UNCOVER and BAKE at 450-degrees for 20-minutes. 

15. COOL 3 hours before slicing [@1 PM]