The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I brought some beer , my dear...

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Przytulanka

I brought some beer , my dear...

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


Wednesday 1:30PM-8PM


7.6 g mature whole rye sourdough  starter


11 g water


9g whole rye flour (always stone ground)


 


Second  build


Wednesday 7:30 PM- Thursday 10 AM


all of the starter from the first build


90 g water


90 g whole rye flour


 


Final build


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


 


 


Final dough:


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.