tablespoon Sea salt | 2 grams | ẳ teaspoon DOUGH Potato flakes or unsalted mashed cooked potatoes 15 grams or 65 grams | 2ẵ tablespoons or cup Water (only if using potato flakes) | 50 grams | Scant ẳ cup Water | 120 grams | ẵ cup Bread flour | 125 grams | 1 cup Rye flour | 60 grams | ẵ cup Sea salt | 5 grams | ắ teaspoon Dry yeast | 2 grams | ắ teaspoon Butter (French style, 82% fat), softened, for the pan BEER MIXTURE Rye flour | 25 grams | 3 tablespoons Beer | 45 grams | 3 tablespoons Sea salt | 1 gram | ⅛ teaspoon Dry yeast | 0.5 gram | Rounded ⅛ teaspoon Rye flour, for dusting | 15 grams | 2 tablespoons Water, for steam | 50 grams | Scant ¼ cup METHOD DAY 1 Make the fermented dough with a base temperature of 55°C Take the temperature of the flour and the room (convert to Celsius) and add them together Then adjust your water temperature (Celsius) so that the sum of the three ingredients is 55°C ... ¼ cup METHOD DAY 1 Make the fermented dough with a base temperature of 55°C Take the temperature of the flour and the room (convert to Celsius) and add them together Then adjust your water temperature (Celsius) so... grams | ẵ cup Sea salt | 5 grams | ¾ teaspoon Dry yeast | 2 grams | ¾ teaspoon Butter (French style, 82% fat), softened, for the pan BEER MIXTURE Rye flour | 25 grams | 3 tablespoons Beer | 45 grams | 3... (convert to Celsius) and add them together Then adjust your water temperature (Celsius) so that the sum of the three ingredients is 55°C