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Honey Amber Bread

3 lb water
3 2/3 lb flour, bread
1/8 oz yeast

1 1/3 lb flour, bread
5/8 lb water
4 3/4 oz buttermilk
4 3/4 oz Italian biga
1 3/4 oz malt extract
1 1/8 oz honey
7/8 oz cornmeal, yellow
7/8 oz wheat bran flakes
3/8 oz salt
1/8 oz yeast
3 1/2 oz Amber mash

For the Italian Biga: Combine the first amount of bread flour,
water, and yeast well and place in the refrigerator overnight.

For the Bread Dough: Combine everything except the amber mash;
mix on medium speed for anout 6 minutes. Add the amber mash and
mix on low speed for about 2 minutes.

Place dough into some sort of plastic or glass container. Cover;
ferment at room temperature until almost doubled in size. Refrigerate
overnight. Let dough warm up for one to two hours. Scale into 1-lb
8-oz pieces. Shape into oblong loaves; proof on cornmeal covered
sheet pans until doubled in size.

Bake in a preheated 460F oven with a short burst, about 10 seconds,
of steam when the loaves are first put into the oven. Bake until
done, about 30 minutes.

NOTES : Amber Mash is basically malted barley, which you can get
from your local brewery.


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