Sour Hook Batard

Makes 12 Slices

CALORIES: 125

CARBS: 26 g

FIBER: 0 g

PROTEIN: 4.5

BIGA

1. MIX BIGA and let BUBBLE for 9 hours at about 80 degrees

   • 50 g starter

   • 50 g water

   • 50 g BF Flour

   • 10 g honey

DOUGH

2. TURN every 30 minutes for 3 hours (autolyse 30 minutes, 1st hour spoon fold then 1.5 hours of hand folding at 85-degree proof box)

   • 170 g water 

   • 10 g honey

   • 290 g Double Bubble

   • 100 g russet potatoes, cooked and cooled

   • *9 g salt: OFFSET 30 minutes

3. BENCH REST for 15 minutes 

4. BASKET then IMMEDIATELY REFRIGERATE for 12 hours.

5. PRE-HEAT OVEN TO 500 then STEAM BAKE cold dough in HOT PAN at 500 for 20 minutes.

6. REDUCE HEAT to 475 degrees and BAKE uncovered for 12-15 minutes. (200 degrees internal)

7. STEAM COOL