Makes 1-large batard/boule (14-slices)
Calories: 123
Carbs: 24 g
Fiber: 1 g
Protein: 4.5 g
Grade: C-
Cost: $ 0.12
[76%/799 g]
SOAKER (12-hours) [@Midnight]
110 g water, warm
40 g whole wheat flour
30 g flax meal
10 g black sesame seeds
LEVAIN (12-hours) [@Midnight]
15 g starter
45 g AP flour
45 g water, warm
AUTOLYSE 1-hour [@11:30 AM]
LEVAIN
SOAKER
260 g AP flour
25 g whole wheat flour, sifted
40 g Double Bubble
150 g water
INCLUSIONS [@12:30 PM]
9 g salt
20 g water
(2 g pepper) **OPTIONAL**
SOUR HOOK KNEAD for 1-hour (spoon/hand knead at 15-minute intervals) [@12:30 PM in PROOF BOX]
PROOF BOX 2.5-hours [@1:30 PM]
PRE-SHAPE then BENCH REST 30-minutes [@4 PM]
SHAPE, BASKET, and REFRIGERATE about 16-hours [@ 4:30 PM]
HEAT OVEN to 500-degrees [@9 AM]
STEAM BAKE 20-minutes at 450-degrees [@10 AM]
UNCOVER and BAKE at 450-degrees for 15-minutes.
COOL 3 hours before slicing [@1 PM]