Question about Laurel's Kitchen Petaluma Rye
I'm brand new to this site and a relatively new bread baker. Started with Artisan Bread in 5 recipes but gave up after a few years because I couldn't get good sandwich bread in loaf pans. Have bought a Bosch Compact Mixer to take care of kneading (I have arthritis in wrists) and have successfully made King Arthur Flour's pain de mie recipes, but I'm trying to find a good pumpernickel and a good rye bread recipe for loaf pans.
Checked out Laurel's Kitchen Bread Book from the library and would like to try the Petaluma rye recipe but I have two questions: does anyone know if this will work in loaf pans? What size would you recommend? What temp and time for baking?
Second question is that there seems to be an error in the recipe: she says something about adding "remaining flour"--but there's no indication anywhere that the flour should be divided up. If you've made this recipe, how do you work around that?
I appreciate the help! And if you've got an easy pumpernickel recipe that would work for loaf pans, I'd appreciate it. (By "easy" I mean that I don't want to make altus or anything like that.)