Sour Hook Batard

1 Loaf (12-Slices)

Calories: 110

Carbs: 24 g 

Fiber: 0 g 

Protein: 4 g 

Grade: D-

Hydration: 72%

Cost: $.08 per slice

1. STARTER bubbled 12-hours (MIDNIGHT)

   1. • 60 g starter

      • 60 g water

      • 60 g Double Bubble

      • 10 g sugar

2. MIX (10 AM)

   1. • 190 g BUBBLED STARTER

      • 170 g water 

      • 2 g psyllium husk 

      • 270 g Double Bubble 

3. ADD SALT and BEGIN KNEADING (NOON)

   1. • 9 g salt

4. 3.5-HOUR KNEAD: 30-minutes AUTOLYSE: 1-HOUR SPOON HOOK KNEAD (50 strokes every 30-minutes): 2-HOURS HAND KNEAD (every 30-minutes) all in PROOF BOX

5. BASKET, BENCH REST 30-minutes, then REFRIGERATE FOR 10-Hours (2 PM)

6. PRE-HEAT OVEN TO 500 Degrees (11:30 PM)

7. STEAM BAKE at 500 degrees for 20-minutes (MIDNIGHT)

8. UNCOVER and BAKE at (400 degrees) 450 degrees for (15-20 minutes)10-12 minutes

9.  (RACK COOL) STEAM COOL (12:30 AM)

RYE OPTION

10. STARTER bubbled 12-hours (MIDNIGHT)

    1. • 60 g starter

       • 60 g water

       • 60 g Rye Flour

       • 10 g sugar

11. MIX (10 AM)

    1. • 190 g BUBBLED STARTER

       • 160 g water 

       • 270 g Double Bubble [290 g]

12. ADD SALT and BEGIN KNEADING (NOON)

    1. • 9 g salt

13. 3.5-HOUR KNEAD: 30-minutes AUTOLYSE: 1-HOUR SPOON HOOK KNEAD (50 strokes every 30-minutes): 2-HOURS HAND KNEAD (every 30-minutes) all in PROOF BOX

14. BASKET, BENCH REST 30-minutes, then REFRIGERATE FOR 10-Hours (2 PM)

15. PRE-HEAT OVEN TO 500 Degrees (11:30 PM)

16. STEAM BAKE at 500 degrees for 20-minutes (MIDNIGHT)

17. UNCOVER and BAKE at (400 degrees) 450 degrees for (15-20 minutes)10-12 minutes

18.  (RACK COOL) STEAM COOL (12:30 AM)