Makes 1-loaf (14-slices)
Calories: 113
Carbs: 24.5 g
Fiber: 0 g
Protein: 4 g
Cost: $0.08
(72%) 752 g
LEVAIN (12-hours BENCH REST) [@10 PM]
30 g Double Bubble
30 g water, warm
10 g starter
SPONGE (8-hour PROOF BOX) [@10 AM]
40 g Whole Wheat Flour (T85)
30 g Bread Flour
70 g Water
DOUGH autolyze 1-hour (PROOF BOX) [@6 PM]
100 g AP Flour
220 g Bread Flour
190 g Water
10 g sugar
ADD INCLUSIONS and SOUR HOOK PROCESS for 1-hour (PROOF BOX) [@7 PM]
11 g salt
11 g water
PROOF BOX for 2-hours for 1-DAY, 1-hour for 2-DAYS [@8 PM]
PRE-SHAPE and BENCH REST for 30-minutes [@9PM or 10 PM]
SHAPE, BASKET, and REFRIGERATE [@9:30 PM or 10:30 PM]
HEAT OVEN with PANS for 1-hour to 500-degrees [@9 AM]
STEAM BAKE for 20-minutes [@10 AM]
BAKE 15-minutes UNCOVERED [@10:20 AM]
RACK COOL to 1 PM [@10:35 AM]
Makes 1-loaf (14-slices)
Calories: 113
Carbs: 25 g
Fiber: 0 g
Protein: 3 g
Cost: $0.15
(74%) 767 g
W: 316
F: 425
LEVAIN (12-hours BENCH REST) [@9 PM]
30 g Double Bubble
30 g water, warm
10 g starter
SPONGE (12-hour PROOF BOX) [@9 AM]
70 g AP flour
70 g Water
DOUBLE SPONGE (12-hour PROOF BOX) [@ 9 PM]
35 g rye flour
35 g whole wheat flour
70 g AP Bread Flour
140 g Water
DOUGH autolyze 1-hour (PROOF BOX) [@9 AM]
180 g Bread Flour
60 g Water
15 g brown sugar
ADD INCLUSIONS and SOUR HOOK PROCESS for 1-hour (PROOF BOX) [@10 AM]
11 g salt
11 g water
BENCH REST for 90-minutes [@11 AM]
BASKET and BENCH REST for 45-minutes [@12:30 PM]
REFRIGERATE for 18-hours [@1 PM ]
HEAT OVEN with PANS for 1-hour to 500-degrees [@8 AM]
STEAM BAKE at 450-degrees for 30-minutes [@9 AM]
BAKE 10-minutes UNCOVERED [@10:30 AM]
RACK COOL to 1 PM