My lovely husband brought two bottles of Polish beer. He is not an average man who enjoys his time with pals watching games and drinking beer. He said that he was given the beer and I could make the bread with it.
So I did. In my opinion the best place for alcohol is in food. I also marinated and baked a leg of lamb with the second bottle of beer.
1st build of the sourdough starter
7.6 g mature whole rye sourdough starter
11 g water
9g whole rye flour (always stone ground)
Wednesday 7:30 PM- Thursday 10 AM
all of the starter from the first build
90 g water
90 g whole rye flour
Thursday 9:30 AM-2:30 PM
all of the starter from the previous build
245 g water
245 g whole rye flour
Soaker: Thursday 9:30 AM-2:30 PM
500 g beer
475 g whole rye flour
162 g steel cut oats
all of the sourdough starter
all of the soaker
119 whole wheat flour
19 g salt
Combine the ingredients and let ferment for 10 minutes. Shape and score the loaf . Proof it seem-side down for 1 hour.
Preheat your oven with a baking stone and steam pan to 500F. Place the loaf in the oven and bake for 15 minutes . Then reduce the temperature to 450 ºF and bake for 30 minutes.
Internal temperature of the baked loaf was180F.