Transylvania artisanal bread

This is Dracula's hometown.

We baker types like to study the ways of other people.

So we can laugh at them. I meant to say learn from them but that other word came out.

Just to show how weird they are they use those fer'ner measures. 

She said twenty pounds of potatoes. So that means the bread is very soft like hamburger buns.

Less than 2 oz of yeast 

And some of the total amount of flour for an overnight starter. In french this is called levain and other places the same thing is call poolish (after Polish). 

Sometimes levain and poolish is a genuine sourdough starter containing up to hundreds of separate yeast species, but this is made with monoculture yeast and ferments overnight. 

The yeast multiplies overnight so the potatoes and flour are extremely yeasty by morning with the  odor of alcohol. Two byproducts of yeast activity are CO2 and alcohol, so the alcohol makes the dough a little bit looser, noticeably more wet. 

The next day additional water and the rest of the flour is combined. The overnight starter and the new flour and fresh water create a country-style loaf.

The dough shown in the video is extremely sticky. The woman keeps coating everything with generous flour that gets incorporated into the loaves without kneading, at each stage of handling, so a good deal of surface flour does not have its gluten developed. 

The following calculations are not scientific because dry ingredients are measured differently from wet ingredients, but for our purpose they're treated as equal because we use the same cups to scoop flour and pour water. 

They state things by weight.

She said 55 LBS of flour 

They did not say the amount of water but we can guess. 

It will be 55 LBS water to match the flour.

But the potatoes count as water so 55 minus 20 = 35 LBS of water needed to hydrate the flour to 100%.

1 LB of water = 2 cups  = 1 pint

8 LBS (pints) water = 1 gallon. 

35 gallons of water / 8 pints = 4.37 gallons.

They do not say what kind of flour. And Yurpeans rate flour by fineness of milling while Americans rate flour by protein content. 

In America:

Low protein flour is for cakes.

High protein flour is for bread

All Purpose flour is in-between for both cakes and bread. 

There is about 1% difference in protein between types. 

Whole wheat flour will have the fat that is inside the seed. 

Whole wheat flour will be higher protein but its protein molecules will not develop gluten protein molecules nearly as well. And when they do form, they're often cut by the bran. 

European 00 flour is milled to the softness of talcum powder.