The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stout Baguettes

Salilah's picture
Salilah

Stout Baguettes

Stout in both senses of the word!

I decided to have a go at a sourdough version of Katie's stout & linseed loaf - waiting for the barm to ripen, I wondered what to do with the rest of the beer and decided "sort of baguette but a bit bigger!"

150g 100% white starter
25g rye flour
290g strong white bread flour
200g beer (Thwaites Very Nutty Black bottle conditioned, Tesco)
8g salt

I didn't have time to do an overnight retard, so just autolyse without salt for 30m, then a thorough S&F at 30min intervals, shape roughly, shape for batard and proof in couche (the skin hardened a bit too much I felt here).  Baked under a cover for 15mins (220C) then 10+10 I think...

Not bad flavour - quite rich and full, not tasting of beer, a good medium brown colour

Not bad!  The stout & linseed is in the fridge, need to get it out and shape (dinner interfered with this last night) and final proof - will try to post that later

Comments

ananda's picture
ananda

Love the colour of the crumb from the stout and rye Sali

Best wishes

Andy

lumos's picture
lumos

Great looking crumb with lots of big holes! Love the basket, too. :)

Barm bread is another one on my "Bread to Bake" list.  I bought a bottle of stout last winter with the intention of making it......and drank it before it even touch a speck of flour. :p

Did you detect any aroma or sweetness from the beer?.....I mean in the bread,  that is....:p

lumos