Makes 4 Bolillos
Calories: 250
Carbs: 46 g
Fiber: 0 g
Protein: 8 g
Cost: $0.32
(66%) [9 % protein]
F: 225
W: 140
G: 379
LEVAIN (12-hours BENCH REST) [@9 AM]
30 g Double Bubble
30 g water
10 g starter
SPONGE (12-hour BENCH REST) [@9 PM]
60 g AP Flour
60 g Water
DOUGH autolyze 1-hour (PROOF BOX) [@9 AM]
85 g AP Flour
45 g Corn Starch
10 g butter, melted
1 egg yolk
35 g Milk, room temp
10 g sugar
4 g salt
SOUR HOOK PROCESS for 1-hour (PROOF BOX) [@10 AM]
PROOF BOX for 2-hours [@11 AM]
DIVIDE, PRESHAPE, then BENCH REST for 30-minutes [@ 1 PM]
FINAL SHAPE then PROOF BOX 60-minutes [@ 1:30 PM]
EGG WASH then BAKE 20-minutes at 350-degrees [@ 2:30 PM]
egg white
2 T milk
1/4 t soda
STEAM COOL [@ 3 PM]
Makes 4
Calories: 248
Carbs: 54 g
Fiber: 0 g
Protein: 9 g
Cost: $0.18
(68%)
F: 269
W: 183
G: 465
LEVAIN (12-hours BENCH REST) [@9 AM]
30 g Double Bubble
30 g water
10 g starter
SPONGE (12-hour BENCH REST) [@9 PM]
30 g Whole Wheat Flour (T85)
40 g AP Flour
70 g Water
DOUGH autolyze 1-hour (PROOF BOX) [@9 AM]
140 g AP Flour
24 g Corn Starch
71 g Water
6 g sugar
ADD INCLUSIONS and SOUR HOOK PROCESS for 1-hour (PROOF BOX) [@10 AM]
7 g salt
7 g water
PROOF BOX for 1.5-hour [@11 AM]
PRE-SHAPE and BENCH REST for 30-minutes [@11:30 AM]
SHAPE, PLATE, and REFRIGERATE [@NOON]
HEAT OVEN with PANS for 1-hour to 500-degrees [@9 AM]
VENT and BUTTER
STEAM BAKE for 20-minutes [@10 AM]
BAKE 15-minutes UNCOVERED [@10:20 AM]
RACK COOL to 1 PM [@10:35 AM]