Ingredients (Preferment)
- 1250 g – Bread Flour
- 1250 g – Whole Wheat Flour
- 1500 g – Water
- 45 g – Salt
- 13 g – Yeast
Ingredients (Final Dough)
- 2500 g – Bread Flour
- 950 g – Water
- 950 g – Local Beer
- 45 g – Salt
- 40 g – SAF Yeast / 150 g Yeast from Beer Production
- Entire Pre-Ferment from above
Procedure
In a mixer combine all of the ingredients for the preferment except for the salt and mix for 4 minutes.
Add the salt and continue to mix for 4 additional minutes.
Transfer the dough to a large container and allow to sit out at room temp for 12 hours.
Next, for the final dough, add the flour, yeast, water and beer and mix for 4 minutes.
Add the preferment in chunks so it evenly distributes into the dough and mix for 4 minutes.
Transfer to a large container and allow to bulk ferment for 4 hours, folding the dough every 30 minutes.
Portion the dough into 900 g, shape them and place in baskets seam side up with a towel over them for 3 hours.
Flip out onto frying griddle tray (combi oven accessory) and score the bread.
- Phase 1: combi 500°F / 100% steam / 1 minute
- Phase 2: combi 450°F / 100% steam / 20 minutes
- Phase 3: combi 400°F / 100% steam / 10 minutes
