Whole Wheat and Flax Boule

Makes 14 slices

Calories: 114

Carbs: 21 g

Fiber: 3.5 g

Protein: 4 g 

Cost: $0.11

90% (806g) 

W: 380

F: 420  

1. LEVAIN (BUBBLE 12-hours) [@9 PM] 

   1. • 10 g stater

      • 20 g whole wheat flour

      • 10 g wheat germ

      • 40 g water

2. SOAKER (REST 8-hours) [@9 AM] 

   1. • 30 g flax meal

      • 50 g water

3. SPONGE (BUBBLE 8-hours) [@9 AM] 

   1. • LEVAIN

      • 80 g whole wheat flour

      • 80 g water

4. YUDANE (STEEP 30-minutes) [@4:30 PM]

   1. • 75 g whole wheat flour

      • 95 g boiling water

5. MIX DOUGH (AUTOLYSE 90-minutes) [@5 PM] 

   1. • SPONGE

      • SOAKER

      • YUDANE

      • 200 g T85 flour

      • 95 g water

6. ADD INCLUSIONS and SOUR HOOK PROCESS 90-minutes (5 spoon turns(100s) /2 hand turns) [@6:30 PM] 

   1. • 11 g salt

      • 10 g water

7. PROOF BOX 2-hours [@8 PM]

8. PRE-SHAPE then BENCH REST 30-minutes [@10 PM]

9. BASKET then REFRIGERATE 10-hours [@10:30 PM]

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

11. UNCOVER and CONTINUE to BAKE for 15-minutes [@9:20 AM]

12. ENJOY at NOON