Makes 1-loaf (14-slices)
Calories: 128
Carbs: 27 g
Fiber: 0 g
Protein: 5 g
Cost: $0.12
(80%) 845 g
W: 380
F: 465
LEVAIN (12-hours BENCH REST) [@10 PM]
30 g Double Bubble
30 g water, warm
10 g starter
SPONGE (8-hour PROOF BOX @ 78-degrees) [@10 AM]
60 g AP flour
10 g wheat germ
70 g water
DOUGH autolyse 1-hour (PROOF BOX) [@6 PM]
320 g AP flour
40 g whole wheat flour, sifted
250 g water, warm
ADD INCLUSIONS and SOUR HOOK PROCESS for 1-hour (PROOF BOX) [@7 PM]
10 g salt
10 g water
PROOF BOX for 2-hours [@8 PM]
PRE-SHAPE and BENCH REST for 30-minutes [@10 PM]
SHAPE, BASKET, and REFRIGERATE [@10:30 PM]
HEAT OVEN with PANS for 1-hour to 500-degrees [@9 AM]
STEAM BAKE for 20-minutes @ 450-degrees [@10 AM]
BAKE an additional10-minutes UNCOVERED [@10:20 AM]
LOWER to 400-degrees and BAKE 10-minutes [@10:30 AM]
RACK COOL to 1 PM [@10:35 AM]