Makes: 12-slices (72%)
Calories: 115
Carbs: 25 g
Fiber: 0 g
Protein: 4 g
Grade: D-
BIGA
MIX BIGA and let BENCH BUBBLE for 9 hours
50 g starter (60 g)
50 g water (100 g)
50 g BF Flour (100 g)
10 g sugar
DOUGH
TURN every 30 minutes for 3 hours (autolyse 30 minutes, 1st hour spoon fold then 1.5-hours of hand folding at 80-degree proof box)
188 g water (135 g)
10 g sugar
290 g Double Bubble (240 g)
*8 g salt: OFFSET 30 minutes (9 g)
BENCH REST for 15 minutes
BASKET then IMMEDIATELY REFRIGERATE for 12 hours.
PRE-HEAT OVEN TO 500 then STEAM BAKE cold dough in HOT PAN at 500 for 20 minutes.
REDUCE HEAT to 475 degrees and BAKE uncovered for 12-15 minutes. (200 degrees internal)
STEAM COOL
NEW PROCESS
Makes: 12-slices (72%)
Calories: 120
Carbs: 25 g
Fiber: 0 g
Protein: 4 g
Grade: D-
BIGA
MIX BIGA and let BENCH BUBBLE for 9 hours
60 g starter
100 g water
100 g Double Bubble Flour
10 g sugar
DOUGH
TURN every 30 minutes for 3 hours (autolyse 30 minutes, 1st hour spoon fold then 1.5-hours of hand folding at 80-degree proof box)
140 g water
10 g sugar
5 g psyllium husk
240 g Double Bubble
*9 g salt: OFFSET 30 minutes
BENCH REST for 15 minutes
BASKET then IMMEDIATELY REFRIGERATE for 12 hours.
PRE-HEAT OVEN TO 500 then STEAM BAKE cold dough in HOT PAN at 500 for 20 minutes.
REDUCE HEAT to 450 degrees and BAKE uncovered for 12-15 minutes. (200 degrees internal)
STEAM COOL
NEW BETA PROCESS Makes 12-slices (75%)
Calories: 105
Carbs: 23 g
Fiber: .5 g
Protein: 4 g
12-hour STARTER bubble
50 g starter
50 g whole wheat flour
50 g water
10 g honey
MIX dough then REST for 3-hour AUTOLYSE
200 g water
10 g honey
200 g Bread Flour
90 g Pizza Mix
*8 g salt: OFFSET 30 minutes
1-hour (30 minute rep) SPOON FOLDS
1-hour (30-minute rep) HAND FOLDS
BASKET then 30-minute BENCH REST
18-hour PROOF in FRIDGE
BAKE as usual
LEMON-GARLIC OPTION: ADD to BATARD DOUGH BALL
5-6 cloves roasted garlic, chopped (25 g)
2 t lemon zest, chopped (5 g)
1/2 t fresh rosemary, chopped fine
1/4 t pepper, coarse grind
1/8 t rosemary powder