High gluten flour
How to make Kopecky’s Wind Oven German Lye Bread
Put all ingredients except butter into KOBUKI mixer, slow speed for 3 minutes, high speed for 3 minutes, add butter, slow speed- high speed, beat out 80% of film.
Divide 70 grams of dough into rounds and let rise at room temperature for 20 minutes.
Roll out the dough into a cow’s tongue shape, roll it into long strips and form into thin strips about 70cm long in the middle, fold over the sides to form a knot.
Cover with cling film and chill for 30 minutes.
Make the alkaline water – wearing gloves Put 1000g of lukewarm water in a pan, add 40g of baking soda and stir until melted.
Take out the breadcrumbs, immerse them in the lye water for 20 seconds, remove them from the pan and place them on a parchment paper lined baking tray – always use parchment paper, I didn’t do this the first time and both of my Kopeckin baking trays got corroded by the lye water!
Cut the bag. Make a cut across the middle of the knot.
Preheat the Gobek Wind Oven to 200 degrees and bake in a baking dish- 180 degrees for 15 minutes. Today’s batch will make two trays. Kolbic Air Oven Mammoth G65 up to four trays at a time and evenly colored.
Remove from the oven, allow to cool and eat!