SERVES: 4
CALORIES: 340
CARBS: 73 g
FIBER: 2 g
BIGA
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
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)
188 g waterÂ
10 g honey
275 g Double Bubble
15 g whole wheat bread
*8 g salt: OFFSET 30 minutes
BASKET then BENCH REST 15 minutes
REFRIGERATE for 12 hours.
PRE-HEAT OVEN TO 500 then, SPRAY, SEED and STEAM BAKE cold dough in HOT PAN with 1/4 cup water at 475 for 20 minutes.
REDUCE HEAT to 450 degrees and BAKE uncovered for 12-15 minutes. (200 degrees internal)
STEAM COOL