- 1/3 Whole wheat flour
- 2/3 White bread flour (all purpose works as well)
- 70% Mill Street Organic Lager (any light lager works)
- 2% Salt
- 1.5% Yeast
Bulk ferment for 2 hrs with one or two folds at 20min and 40min. Proof for 2 hrs then bake in an oven that was preheated with a cookie sheet full of water (careful of the scalding steam when you open the door). As soon as the bread is in the oven spray it down with way too much water (careful of your oven window) then close the door to trap all the steam. You should get some good spring and that nice crunchy/speckled crust.
Protip: 500g of flour is the perfect amount for a 355ml can of beer.
Looks so good! I have no idea on baking but starting to get into it. What difference does the steam do? What would happen if you didn’t have the water pan and didn’t spray the bread before closing the door?
From my inexperience, steam allows for the expansion of the bread by not setting or hardening the outside. The waters and spray serve the same purpose.