Multigrain Beer Bread
A crazy and demanding week over, a bit of a sleep in, and an entire weekend to slow down and relax. Whew! It all starts up again next week, but for now, it's out of my mind. And we were out of 'just good bread', without fruits, nuts, etc.
So, how better to start than a bottle of beer - this time Fat Tire Amber Ale (it's what we had)? So, one bottle, coming up, work the math backward to proportion the rest, and we get 300 g BF, 100 g each Spelt and Rye, autolysed for 2 hours, then add 10 g salt, 125 g SD Starter @ 100% hydration. Slaps and folds for 8, then 2, then 1 minute at 20 minute intervals, then an hour away to pick up Daisy from the vet - getting her splint rewrapped (sigh, 4 more weeks, but she's healing well). 
Stretch and folds and incorporating an unmeasured amount of sprouted farro berries (somewhere around 1/2 cup) and a small handful of flaxseed meal. Bulk fermented on the counter for about 3 hours, then into the refrigerator overnight and back out to the counter for another 3-4 hours in the morning before shaping. The dough was soft, elastic, wonderfully alive. Shaped and into the brown rice sprinkled brotform and covered to rise on the counter for about 2 hours plus and hours to heat the oven. 20 minutes at 450 F, covered with my La Cloche dome, then 20 minutes uncovered at 425 F, plus 5 minutes on the stone with the oven off and door ajar.
It sprang, it sang and it browned it's little heart out. The crust is light and crisp, the crumb is soft, 'Ale' brown and studded with wheat berries. For an ordinary loaf, this one is a bit more than ordinary. I think I'll be making this one again.
Happy baking everyone!
Comments
Was the ale flavor noticeable? Or dis it blend in with the other grainy flavors?
Paul
I'm glad to finally be getting some oven spring - quit waiting for maximum rise and let the oven do it.
There was a hint of flavor in the crumb, far less than the stouts and porters I've used previously, but it was on-hand. My brother pointed out what you suspected, that it tended to blend with the other ingredients. Live and learn, but it means the bread will be just fine with a variety of toppings.
Cathy
That's a nice looking loaf. Love the color of the crust and moistness of the crumb. Multigrain beer breads have been one of my favorites for an "every day" type of bread. Also, glad Ms. Daisy continues to do well in her healing.
Happy baking...
I love using a variety of grains - why eat boring when it's unnecessary? The crust on this one is crisp and chewy, but thin. The only thing missing was blisters. With my gas oven, I use a cloche cover on the stone, and while it retains moisture, there doesn't seem to be a way to introduce billows of steam...
Cathy
Toasted with butter and jam - P&J - Bologna. Perfect everyday bread with so healthy and hearty....the multi-grains,. flax and farro sprouts. . This is what good everyday SD bread is all about! Just love this one inside and out. Well done! We hope Daisy gets completely well and her split off sooner rather than later. Poor thing!
Happy baking
Tillie approved, though she would prefer to watch the birds out the window. This one is good everyday bread, with lots of texture and goodness. I've got to make time to dry and grind some sprouted flour and up the goodness some more.
Daisy's in agreement, the sooner this episode is over, the better. But she has a while longer to go and is not going to let it get her down.
