Sour Hook Flax Batard

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]

1. SOAKER (12-hours)  [@Midnight]

   1. • 110 g water, warm

      • 40 g whole wheat flour

      • 30 g flax meal

      • 10 g black sesame seeds 

2. LEVAIN (12-hours)  [@Midnight]

   1. • 15 g starter

      • 45 g AP flour

      • 45 g water, warm

3. AUTOLYSE 1-hour  [@11:30 AM]

   1. • LEVAIN

      • SOAKER

      • 260 g AP flour 

      • 25 g whole wheat flour, sifted

      • 40 g Double Bubble 

      • 150 g water 

4. INCLUSIONS [@12:30 PM]

   1. • 9 g salt

      • 20 g water

      • (2 g pepper) **OPTIONAL**

5. SOUR HOOK KNEAD for 1-hour (spoon/hand knead at 15-minute intervals)  [@12:30 PM in PROOF BOX]

6. PROOF BOX 2.5-hours  [@1:30 PM]

7. PRE-SHAPE then BENCH REST 30-minutes   [@4 PM]

8. SHAPE, BASKET, and REFRIGERATE about 16-hours [@ 4:30 PM]

9. HEAT OVEN to 500-degrees  [@9 AM]

10. STEAM BAKE 20-minutes at 450-degrees  [@10 AM]

11. UNCOVER and BAKE at 450-degrees for 15-minutes. 

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