Two-Fifths Sourdough Rye Beer Bread
This recipe is an adaptation from Veronika at http://eattheroses.wordpress.com. It uses the no-knead method and allows the gluten which is very weak in rye breads to develop slowly. I decided to add some dark beer to give it an extra kick and also used First Clear flour instead of Bread or AP flour. I ended up keeping the dough in the refrigerator for an extended period since I ran out of time to let it rise completely at room temperature. I think this ended up creating an extremely sour sourdough rye which is not for the faint of heart. If you want a more mellow tasting bread, I suggest you follow the directions below.
All in all, the bread turned out fairly well with a nice crispy crust and chewy, moist crumb. The beer definitely added another flavor profile which makes this bread ideal for a nice sharp cheese and beer.
5 oz. water (90 degrees F.)
3 oz. Rye Flour (I used medium grade from KAF)
2 oz. First Clear Flour (you can substitute Bread flour or High Gluten flour)
2 oz. Refreshed Starter (100 % Hydration White Starter or Rye or Whole Wheat)
7 oz. Dark Rye Flour
10.5 oz. First Clear Flour (or Bread flour or High Gluten)
2 Tsp. Salt
1 - 2 TBS Caraway Seeds (more or less depending on your preference. I used 1.5 TBS)
12 oz. Dark Beer
Prepare the starter and let it sit out at room temperature for 5-8 hours until it is nice and bubbly and ripe. You can use it immediately or put it in the refrigerator overnight until ready to use.
Mix the starter with the room temperature beer and break it up. Next mix in the flours and salt until the dough comes together and is still sticky. You don't need to over-mix the dough as it will now sit covered with some plastic wrap for 18-20 hours at room temperature. (This is the point where after around 8 hours I put it in my refrigerator). After 18-20 hours the dough should be nice and puffy and ready to turn out on an either a lightly floured work surface or lightly oiled one. Do several stretch and folds and then put the dough in your floured banneton or bakers couche for its final journey which should take around 1.5 - 3 hours.
When the final dough is nice and puffy and passes the finger poke test, prepare your oven for hearth baking.
Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.
Slash loaves as desired and place empty pan in bottom shelf of oven.
Pour 1 cup of very hot water into pan and place loaves into oven.
Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.
Shut the oven off and leave the bread inside with the door slightly open for 10 minutes. This will help dry the loaves out and keep the crust crunchy.
Let cool on cooling rack and enjoy!
This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting