The Fresh Loaf

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Beer Bread - Soaker

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Joe_K's picture
Joe_K

Beer Bread - Soaker

I have a recipe for Sourdough Rye Beer Bread. Was thinking about convertining it to having a soaker using the rye flour,1/2 of the whole wheat and all of the beer. Any thoughts?

yozzause's picture
yozzause

 


go for it should be mighty fine


YOZZA

wassisname's picture
wassisname

Beer in a soaker works great.  Last fall I decided to "Oktoberfest" a batch of bread.  I took my usual whole wheat with a bit of rye recipe and substituted Spaten Oktoberfest for all the liquid - soaker and yeasted preferment.  It was a hit!  I can't remember if I ever tried using beer to refresh a starter, but I suspect that would work too.  Now I have beer bread on the brain!  Have fun!


Marcus

secretgoldfish's picture
secretgoldfish

Hey Marcus, mind sharing that Oktoberfest recipe? Thanks!

wassisname's picture
wassisname

It was kind of improvised.  I started with the lean WW hearth bread from Reinhart's WGB.  If I remember correctly, I subbed about 100g whole rye into the soaker, used beer for all the liquid, then tossed about 1Tbsp caraway seeds into the final dough.  Oh, and I poured the beer, then let it warm up and go mostly flat before I used it.  Not sure if it mattered.


I really like the idea of Joe K's sourdough rye version (how much rye?).  I wonder if that might call for a different beer?  I've tried mine with a local double nut brown but didn't like it as much.  The malty flavor of the Oktoberfest was a better fit than the nuttiness of the ale IMHO.


Marcus


 

Joe_K's picture
Joe_K

I end up just combining all the ingredients and the putting it in the refrigerator over night for a delayed fermentation. Let it warm up and rise at room temperature for about 2 hrs and then shaped it and put it into 2 loaf pans. Let it rise to about 1" above the top of the pan.


Recipe


227 grams of porter, stout or other good ale at room temperature


7.2 grams salt


28.5 grams sugar - I used brown sugar


28.5 grams of unslated butter - melted and cooled


1030 grams of sour dough starter - 50%flour/50% water


260 grams of rye flour


576 grams of hard white whole wheat flour

wassisname's picture
wassisname

I think it's time to make some beer bread...

secretgoldfish's picture
secretgoldfish

Thanks everybody. I'm going to have a go at this this fall.

008cats's picture
008cats

I use whatever interesting, local craft-type beer I can find and it makes wonderful bread (or also English/Irish ales, porters, stouts). I just sub it in instead of the water; my recipe is just a classic lean sourdough, no fats. Sometimes I cube a little crumbly old cheddar into the last stretch and fold; sometimes toasted walnuts. Company gets both together. It's wonderful!

yozzause's picture
yozzause

so Joe waiting for the result how did it go?

Joe_K's picture
Joe_K

How do I insert pictures?

mrfrost's picture
mrfrost

Posting photos FAQ:


 www.thefreshloaf.com/node/2960/posting-photos-faq


 These steps from poster Debra Wink have also been said to be very helpful:"


1.Click on the tree symbol (next to HTML at the top of the comment box) and the Insert/edit image box will appear.
2.Click on the little symbol to the right of the Image URL field and the File Browser box will pop up.
3.Click on Upload at the top of this box, and a File field will appear.
4.Click on Browse to the right of the file field and the Chose File to Upload window will open.
5.Find and highlight the image file you wish to upload and click Open. This will take you back to the File Browser box.
6.Click the Upload button (right next to the Browse button).
7.Now the file should be listed in the file browser box. Click on it to highlight it, and then click Send to Editor at the top of this box. This will take you back to the Insert/edit image box.
8.Click Insert, and your image will appear in your edit window where your cursor was last positioned (but you'll have to use the preview feature to see how it will look in your posted message).
There is also a Help button in the top left corner of the File Browser box with tips and alternate ways to do things that you might find helpful."


 

Joe_K's picture
Joe_K


 


Proofing

Joe_K's picture
Joe_K

I could not figure out how to get the comments with pictures. I did not get any oven spring. It may have been over proofed. The crumb was nice and moist. The bread made great toast.

yozzause's picture
yozzause

Well done Joe_K


Mastered the picture posting and a very nice loaf, i would say it is a very full proof, you would not have wanted to have left it to much longer before going to the oven. A picure is worth a thosand words thanks for the post and sharing, agood dark stout wholemeal should be just around the corner,


regards Yozza