SC - OT - stuffed camel

[LrdRas@aol.com]

Here is the Wroclaw Trencher receipe

8 cups stone ground rye
7 cups stone ground spelt or whole club wheat flour
2 cups thick beer
1 cup active beer barm or 1/2 oz. active dry yeast proofed in 1 cup warm
water
4 cups water at room temperature
2 tablespoons salt

	Combine the flours in a mixing boul.  Measure out 7 1/2 cups and put
this in a large work bowl or bread trough.  Combine the thick beer,
yeast, and water.  Add this to the flour and stir to create a slurry. 
Cover and let stand overnight until foamy. Combine the salt with the
remaining flour, and stir down the slurry.  Add the salted flour to the
slurry and knead this into a ball of dough on a well-floured work
surface. Knead for at least 20 minutes, vigorously striking the dough
from  time to time with a bat or long rolling pin to break down the
gluten. Set aside, cover, and let the dough rise until doubled in
blulk.  When it is fully risen, knock down and knead again, breaking it
with a bat or rolling pin as before.  When the dough is soft and spongy,
mold it out into 9 or 10 round loaves(each about 12 ounces to allow for
water loss during baking). Cover and let the loaves rise in a warm place
until they are roughly 6 inches in diameter.
	While the loaves are rising, preheat the oven to 400*F.  When the
loaves are fully risen, set them on greased pizza sheets and cut a small
sign of the cross or some other preferred pattern into the top of each
loaf.  Set the loaves in the oven and bake for 15 minutes.  Then reduce
the temperature to 375*F and continue baking for another 15 minutes. 
Last, reduce the temperature to 350*F and finish baking the bread for
10-20 minutes or until it sounds hollow when tapped on the bottom.  Cool
on a rack.  Do not cut the bread until it is room temperature.
	Note: Some bakeries impressed pictorial images into the bread,
including cyphers or initials of the baker, the arms of the bakers'
guild, the arms of the city of Wroclaw, or in the case of the royal
bakery, the coat of arms of the king.  These bread stamps were generally
lozenge-shaped and carved of wood in a design similar to a signet ring.
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