Large Batard

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

1. LEVAIN (12-hours) [@10 PM]

   1. • 30 g Double Bubble flour

      • 30 g water

      • 10 g starter

2. SPONGE (BUBBLE 8-hours) [@10 AM]

   1. • LEVAINE

      • 80 g water 

      • 60 g T85 Flour

      • 10 g wheat germ

      • 10 g sugar

3. DOUGH (AUTOLYSE 1-hour then PROOF BOX) [@6 PM] 

   1. • SPONGE

      • 195 g AP flour

      • 90 g bread flour 

      • 60 g spelt or Einkorn Flour 

      • 200 g water 

4. ADD INCLUSIONS then SOUR HOOK PROCESS 1-hour [@7 PM]

   1. • 10 g water, warm 

      • 10 g salt

5. **OPTIONAL INCLUSIONS**

   1. • 25 g garlic (chopped) SAUTEED in 15 g oil and COOLED

      • 4 g fresh rosemary, finely chopped

6. PROOF BOX for 2-hours [@8 PM]

7. PRE-SHAPE and BENCH REST for 30-minutes [@10 PM]

8. REFIGERATE for 12-hours [@10:30 PM]

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

10. UNCOVER and BAKE at 425-degrees for 20-minutes [@10:20 AM]

11. COOL 3-hours then ENJOY

Small Batard

Makes 1-Small Batard 

Calories: 115

Carbs: 22 g

Fiber: 1.3 g

Protein: 4.2 g

Grade: C-  

Cost: $0.13

71% (522g)