Makes 1-Large Batard
Calories: 115
Carbs: 24 g
Fiber: 1.2 g
Protein: 4.4 g
Cost: $0.15
73% (800g)
W: 330
F: 450
LEVAIN (12-hours) [@10 PM]
30 g Double Bubble flour
30 g water
10 g starter
SPONGE (BUBBLE 8-hours) [@10 AM]
LEVAINE
80 g water
60 g T85 Flour
10 g wheat germ
10 g sugar
DOUGH (AUTOLYSE 1-hour then PROOF BOX) [@6 PM]
SPONGE
195 g AP flour
90 g bread flour
60 g spelt or Einkorn Flour
200 g water
ADD INCLUSIONS then SOUR HOOK PROCESS 1-hour [@7 PM]
10 g water, warm
10 g salt
**OPTIONAL INCLUSIONS**
25 g garlic (chopped) SAUTEED in 15 g oil and COOLED
4 g fresh rosemary, finely chopped
PROOF BOX for 2-hours [@8 PM]
PRE-SHAPE and BENCH REST for 30-minutes [@10 PM]
REFIGERATE for 12-hours [@10:30 PM]
STEAM BAKE at 450-degrees for 20-minutes [@10 AM]
UNCOVER and BAKE at 425-degrees for 20-minutes [@10:20 AM]
COOL 3-hours then ENJOY
Makes 1-Small Batard
Calories: 115
Carbs: 22 g
Fiber: 1.3 g
Protein: 4.2 g
Grade: C-
Cost: $0.13
71% (522g)