help interpreting grain & beer recipe

Hi everyone,

I have a query on a recent ‘multiple grain and beer’ bread video I saw on YouTube by ‘More? Artisan Bakery’ in Kendal, Lake District, UK.

Here is the link to the video:-

British Baker: How to make a multiple grain and b…: http://youtu.be/Eq3vY9QORjs

It sounds like a great recipe, but I cannot find a write-up of the recipe steps, and there are a few things in the video that I am struggling to follow/feel are unclear. I was hoping the more experienced of you could help me out so I can give this recipe a try?

The video gives bakers percentages of the ingredients, which is a good start. For clarity these are as follows:-

Flour:

28 % T55

28 % Wholewheat

44 % Rye

2.2% salt

3% fresh yeast

9 % Sourdough starter

1 % Fennel Seeds

1 % Coriander seeds

1 % Caraway seeds

66 % Beer (bitter)

4.5 % Black treacle

1.5% dark brown sugar

This is how I interpret the video instructions:-

1.       Dry mix – Mix all the flour with the seeds and salt ready.

2.       Wet mix - Put the treacle in with your starter ( 2mins 7secs in video: “place the treacle in the centre of the white liquid sour” ).

3.       Add the wet mix (starter, treacle) into the dry mix (flour, seeds, salt).

Then the video says (2mins 17secs) “add the 24 hour sponge to the mixture”…….

Now I’m not sure where this sponge came from, but it’s not on the list of ingredients, and he can’t be referring to the starter because that’s already been incorporated into the mix with the treacle…So either it has been missed off or I’m missing something (I’m sure it is the latter!)

If anyone could give me a steer on the steps to completing this recipe I would greatly appreciate it. I’m sure the fundamentals are the same as other seed/beer breads?

Cheers,

JD