Sourdough Struan

Makes 12 slices

Calories: 155

Carbs: 24 g

Fiber: 3 g

Protein: 5 g

Grade: D+

Cost: $0.19 per Slice

1. SIMMER both grains in 85 g water for 10 minutes then STEAM for 10 minutes

   1. • 15 g cracked wheat, cooked

      • 15 g brown rice, cooked

      • OR

      • 30 g 9-grain cooked 20 minutes

2. MIX SOAKER then BENCH REST 8 hours:

   1. • 15 g COOKED cracked wheat

      • 15 g COOKED brown rice

      • 40 g Wheat Flour

      • 30 g Oatmeal

      • 10 g Cornmeal

      • [10 g Flax Seeds + 100 g Flax Seed Meal + 10 g poppyseeds]

      • 3 g Salt

      • 80 g Milk, scalded

3. MIX BIGA and BENCH REST 8 hours

   1. • 60 g Wheat flour

      • 60 g Water

      • 60 g Starter

      • 10 g Sugar

4. MIX FINAL DOUGH (AUTOLYSE 30 minutes)

   1. • SOAKER

      • BIGA

      • 210 g Bread Flour

      • 120 g water

      • [3 g instant yeast]

      • 2 g psyllium husk

      • 10 g sugar

      • **OFFSET 6 grams salt

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

6. HAND FOLD (4 times-30 minute reps)

7. FORM, SEED, BASKET then WRAP and REFRIGERATE for 8 hours

8. STEAM BAKE 15-minutes at 450 degrees

9. UNCOVER and BAKE 30-minutes at 400 degrees

10. RACK COOL