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Preparation info

  • Dough Yield: About

    24

    loaves at 1.5 lb each
    • Difficulty

      Medium

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

The Combination of Skill, Good Taste, and Curiosity is auspicious. Martin Philip is a fine baker at the King Arthur Flour Bakery, and he has all these attributes. One day he asked about developing a bread using beer. Together we began an exploration that lasted several weeks, during which we baked numerous incarnations of the bread until at last we felt it was the best it could be. We varied the different proportions of flours and the total percentage of pre-fermented flour; we experimented

Ingredients

Method