Modified from Toxo Bread's Ale and Cheddar Bread which I found via Wild Yeast. As made they have a very faint beer flavor and a mild tang of sourdough. The cheese offers up surprise bites of salty goodness. I think if I were to make this again I'd replace some of the water in the final dough with beer for a stronger beer flavor, and possibly add more cheese, possibly sprinkled over the top half-way through baking as well. I've got all sorts of variations I'd like to try with this, including upping the whole grain content if I can do so without sacrificing the crumb. That might involve incorporating an overnight soaker as well.
Pre-Dough
280g 100% Hydration starter
125g Guinness
50g Stone Ground Whole Wheat Flour
75g Bread Flour
Final Dough
- All of Pre-Dough
-660g Bread Flour
-360g Water, Lukewarm
-12g salt
-About 80g Sharp Cheddar
1. Mix starter and luke warm Guinness, add in flours. Allow to sit at room temperature until the starter becomes very bubbly and foamy - about 3-4 hours.
2. Add water to Pre-Dough, then flours. Knead for about 10 minutes, adding as little flour as possible, until dough becomes silky. Let rest 5 mins then knead in salt and cheese.
3. Allow dough to nearly double in size. Divide dough in half and shape into desired shape. Allow dough to proof until it has almost doubled again.
4. Preheat oven to 475F and when oven is hot, bake for 5 minutes at 475, then lower temperature to 450F and bake until internal temperature reaches 200-205F, about 20 minutes.
The crumb isn't quite as dense as it looks here. My cheese was very finely grated so didn't leave very many big holes due to that. It's hard to describe - it's very close, but not heavy or dense. Instead it has a plethora of tiny little air bubbles that have left it with a light mouth-feel to it.
