Lager Rye Ciabatta
Following the lead of rick.c (http://www.thefreshloaf.com/node/13531/can-i-just-make-recipe) I decided to try a rye infused poolish vesion of ciabatta using beer as an ingredient.
The formula and procedure went like this:
Lager/Rye Ciabatta
Poolish
92 grams AP flour
48 grams rye flour
140 grams water
ferment 3 days in fridge
160 grams bread flour
52 grams lager beer
5 grams salt
3 grams active dry yeast
Mix with stand mixer, knead 10 minutes using dough hook
Move to oiled bowl to raise 90 minutes or approx. double in mass
Stretch and fold 8 - 10 times, shape into loaf, oil top and cover
with plastic wrap to proof 60 - 90 minutes or approx. double in mass
Baking stone, parchment, 500 degree oven with water in container to provide steam
5 minutes, remove water, reduce heat to 425 degrees
Bake approx, 10 more minutes to internal temperature of 200 degrees.
The results were:
Click on thumbnail for larger view.
Crust was brown, tender and offered a somewhat nutty flavor
Crumb was open, very light and tender, a slightly sour rye flavor
This one was pleasing, but I think I'll try a dark beer next time and allow it to reach 205 degrees before removal from oven.
I have saved the recipe and must try this one. When you say a dark beer. More like a stout?
Yes, I think perhaps a stout; or perhaps a brown ale. But since I posted this initially I've also considered a Red Ale (Fat Tire, Alaskan Amber) as a contender.
I'm glad that I started with a lager though. I think it provided me with a basis for comparison. I think I'll try a lager with a whole wheat poolish too. Just to see what different flavor I can coax from the lager/whole wheat combination that might differ from the lager/rye combination.
I used a brown ale, dark color, pretty dry tasting, reasonably bitter, in mine. Next contenders are an ipa, wheat beer of some sort, maybe a sam adams cherry....
That looks good though!
Rick