I would love to get the recipie for that bread. It looks really good. It would go good with our leftover corned beef.
Makes about 3 pounds of bread:
3 Cups Water
1 Tbs Dried Yeast
1 Tbs Coarse / Kosher salt
1 1/2 Tbs Caraway seeds (optional)
1 Cup Rye Flour
2 Cups First Clear Flour (all purpose flour is a second choice)
1 Cup All Purpose Flour
1 Cup High Gluten Flour (e.g. King Arthur's Lancelot)
1 Cup Bread Flour
1/2 Cup Durum Flour
In a six quart bowl and using a heavy wood spoon,
Combine yeast water and caraway seeds
Twenty or thirty minutes later, stir in the rye flour followed by the high gluten flour.
Add and combine the all purpose flour
Add salt and stir in thoroughly
Add first clear flour and combine thoroughly
Add Durum flour and combine thoroughly
Finally incorporate the bread flour
Let the dough sit covered at room temperature (65 - 80F) for 4 to 8 hours.
Use wood spoon to degass the dough.
Sprinkle top surface of dough with a THIN layer of bread flour.
Cover bowl and refrigerate for at least 24 hours. Bread can be made from the refrigerated dough for at least 5 days after the initial refrigeration. It should be degassed and fed with about 1/4 cup water and 1/2 cup bread flour every couple of days.
On baking day
Preheat oven to 425F
Sprinkle corn meal on a wood peel
Mix an egg white with a tablespoon of water
Sprinkle top of dough with flour and degass the dough in the bowl.
For 1 1/2 pound loaf, use a plastic dough scraper and floured hands to cut and remove 1/2 of the dough from the bowl.
Using floured hands, form the dough into and oval loaf by stretching and folding the outer edges of the dough into the bottom of the loaf.
Place the formed loaf on the mealed peel, lightly sprinkle with bread flour and cover with plastic wrap.
Let dough rest on peel for 15-20 minutes.
Slash top of loaf about 1/2" deep.
Paint with egg white wash.
Slide loaf off peel onto preheated baking stone.
The last loaf I made was baked-
40 minutes @ 425F then rotated 180 degrees and baked
15 minutes @ 400F then rotated 90 degrees and baked
15 minutes @ 375F then rotated 180 degrees and baked
5 minutes @ 350F
Smaller loaves or higher temps will bake the bread more quickly but higher temps may result in a blackened crust and a gelatinous undercooked center. After the first 55 minutes I heft the loaf on a wood paddle to estimate its weight and thereby judge its doneness.
We combine the corn meal and flour sweepings with the lefover egg white wash to fry up a little cake for our feathered friends.
