Sourdough Flax Batard

Makes 12 slices

Calories: 144

Carbs: 27 g

Fiber: 2 g

Protein: 5 g

Grade: C-

Cost: $0.15

Hydration: 77%

1. MIX SOAKER then BENCH REST 9 hours:

   1. • 50 g Flax Seed Meal

      • 5 g Poppyseeds

      • 60 g Water

2. MIX BIGA and BENCH REST 9 hours

   1. • 60 g Bread Flour

      • 60 g Water

      • 60 g Starter

      • 10 g Sugar

3. MIX FINAL DOUGH (AUTOLYSE 60 minutes)

   1. • SOAKER

      • BIGA

      • 270 g Bread Flour/Double Bubble

      • 165 g Water

      • 2 g Psyllium Husk

      • 10 g Sugar

      • **OFFSET 9 g Salt**

      • **OPTIONAL** 1 g black pepper **

4. SPOON MIX (50 strokes/2-30 minute reps)

5. HAND FOLD (4-30 minute reps)

6. FORM, BASKET, BENCH REST 15 minutes then REFRIGERATE for 9-12 hours.

7. FREEZE FORM 30-minutes 

8. SESAME SEED (10 g) then STEAM BAKE 15-minutes at 500 degrees

9. UNCOVER and BAKE about 15-minutes at 450 degrees

10. RACK COOL