| INGREDIENTS | LBS. | OZS. | METRIC |
|---|---|---|---|
| Fermented Dough | |||
| Bread flour | 14 | 400 g | |
| Sea salt | 0.4 | 10 g | |
| Dry yeast | 0.1 | 3.25 g | |
| Water | 8.8 | up to 250 g | |
| Total appr. wt. | 1 | 7.3 | 663.25 g |
| Method: In a mixer with a dough hook, combine the bread flour, sea salt and yeast. Add the water. Watch the amount of water being added because the entire amount may not need to be used. Mix in first speed for five minutes; then, mix in second speed for two minutes. Let the dough rise at room temperature for six hours, and refrigerate overnight until needed. | |||
| Dough | |||
| Bread flour | 1 | 1.6 | 500 g |
| Sea salt | 0.6 | 17.5 g | |
| Dry yeast | 0.3 | 8.7 g | |
| Fermented dough | 1 | 6 | 625 g |
| Rye flour | 8.8 | 250 g | |
| Potato flakes | 1.6 | 55 g | |
| Water | 6.9 | 195 g | |
| Water | 1 | 1 | up to 480 g |
| Total appr. wt. | 4 | 11 | 2.131 kg |
| Method: In a mixer with a dough hook, combine the bread flour, sea salt, yeast, fermented dough and rye flour. In a separate bowl, mix the potato flakes and 195 grams of water, and add to the mixer. Then, add the remaining water. Watch the amount of water being added because the entire amount may not need to be added. Mix in first speed for 6 to 7 minutes; then, mix in second speed for 2 to 3 minutes. Proof for about one hour. Shape the dough into 4-in. wide rectangles that are 1/2 in. thick. | |||
| Beer mixture | |||
| Rye flour | 3.5 | 100 g | |
| Beer | 6.3 | 180 g | |
| Salt | 0.18 | 5 g | |
| Dry yeast | 0.09 | 2.5 g | |
| Total appr. wt. | 10 | 287.5 g | |
| Method: Combine all the ingredients in a bowl, and brush onto the shaped bread dough. Dust with rye flour. Let the loaves proof for about one hour at 80.6°F (27°C) and 80 percent humidity. Transfer them to a baking peel. Inject steam before placing the loaves in a deck oven. Bake at 470°F (245°C) for about 25 minutes, vent closed and about 15 minutes, vent open. Yields 5 loaves | |||