Wroclaw Trencher Bread
From http://www.medievalists.net/2013/07/04/bread-in-the-middle-ages/
Makes 2 loaves.
Mix 50g of sourdough mother starter(100% hydration) with water and beer, add one half of flour mix. Let ferment for 12 hrs.
Bake in a steamed oven at 240°C for 15 minutes, then 190°C for 15-20 min
Makes 2 loaves.
| 2 loaves, g | Baker’s % | |
Flour
| 425 | 100% |
| Water | 225 | 56.3% |
| Dark beer / ale | 100 | 25% |
| Salt | 7 | 1.7% |
| Total | 782 | 183% |
preferment
Mix all flour and divide in half. Reserve one half.Mix 50g of sourdough mother starter(100% hydration) with water and beer, add one half of flour mix. Let ferment for 12 hrs.
mixing
Mix the preferment with the second part or the flour, kneed some, let rest 20 min, add salt and knead some more.fermentation
1.5 hrs or until double in size.shaping
Divide and shape round or oval loaves, .proofing
50-60 minutesbaking
Scoring: cross.Bake in a steamed oven at 240°C for 15 minutes, then 190°C for 15-20 min
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