The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Guinness Maple Multi-Grain

Isand66's picture
Isand66

Guinness Maple Multi-Grain

I had one more can of Guinness left so figured I might as well put it to good use.  I finally had some time to mill some fresh flour especially after finding rye berries at Whole Foods again. For this loaf I milled some fresh whole rye, spelt and whole wheat flours.

I wanted to add a little sweetness to this loaf so decided to add some real maple syrup I bought last time I visited KAF in Vermont last year as well as some balsamic maple vinegar.

I have to say you can really taste the Guinness in this one and the maple ingredients add a nice sweet background flavor.  All in all it's a tasty bread, great for sandwiches or a schmear of cream cheese.

Closeup2

Formula

Guinness Multi-grain (%)

Guinness Multi-grain (weights)

Download the BreadStorm File Here.

Closeup1

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, rye chops and most of the beer (hold back around 30 grams) together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), balsamic and maple syrup and mix on low for 1 minute.  Add the remainder of the beer and mix on low for 5 additional minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb

 

Comments

Cher504's picture
Cher504

in bread too. And I guess the balsamic and maple flavors give a sweet note to complement  the beer. Happy baking!

Cherie

Isand66's picture
Isand66

Thanks Cherie.  The extra sweetness from the balsamic and maple were just enough.

Happy Memorial Day.

Ian

dabrownman's picture
dabrownman

spiced up with maple and balsamic sounds delightful.  The crust and crumb are perfect.  Lucy has been beside herself with all this cold weather 15 degrees below normal the past few days here - 80 F is cold,  Today is the big race day pf the year - Monte Carlo F1 at 430 AM, then the Indy 500 and then the Coca Cola 600 for NASCAR.  Ribs abd chicken go on the smoker at 12:30 PM for dinner!.  Yum Yum.

Lucy sends her best to Lexi and Max  and the 5 furry ones too.

Well done & happy baking Ian

Isand66's picture
Isand66

Thanks DA.  I think you would like this one.  I was very happy with how it turned out.  Yesterday was only around 60 degrees here but today it's in the low 70's.  You're cold spell would be welcome here :).

My first live race was the Coca Cola 600.  Was a long day since it rained several times.  I think the race ended almost at 12 AM and it took several hours to go the 3 miles to my Father -in-law's hours !

Happy Memorial Day and enjoy those ribs and chicken.  Lexi and Max asked if you could save a couple of ribs for them since I'm dieting so no ribs right now :).

Regards,

Ian

nmygarden's picture
nmygarden

What a great combination of flavors - will make an ordinary sandwich extraordinary! Enjoy it!

And maybe put Guinness on the list, so you'll be ready the next time...

I'll send Tillie's and Daisy's best wishes to the East Coast Crew. They're posted at windows, watching for bugs and birds and can't be bothered...

Cathy

Isand66's picture
Isand66

Thanks Cathy.  I hope you get a chance to try baking this one some day.  I will certainly have to pick-up some more Guinness up soon.

The 2 doggies are pooped after watching me and my wife put up our new screen house for most of the day and the kitties are taking naps as well.  It's a tough life but someone has to live it :).

Regards,
Ian

Janetcook's picture
Janetcook

Hi Ian,

I couldn't help but notice the vinegar you added to this loaf.  What does it do in a WY loaf?

I ask because I have been dabbling with different vinegars in loaves too but, since I cannot eat the breads I bake, I can't tell what they do for flavor and those I have given loaves to say they can't taste it at all.  

 I recently followed a formula wherein it was an ingredient and I love how the dough handled and felt and the resulting loaves were really nice too.  Not sure if it was the vinegar or not but decided to experiment anyway.

I couldn't find much written about it as an ingredient with WY breads so I appreciate any first hand info. you would be willing to share.

Thanks,

Janet

Isand66's picture
Isand66

Hi Janet,

I have added some mild vinegars in the past and you don't taste it at all but some the flavor really comes through.  There were so many strong flavors in this one but you could taste a slight maple flavor in the background.  Vinegar also is an acid and is supposed to strengthen the dough if used in small quantities.

Hope that helps.

Ian

Janetcook's picture
Janetcook

Thanks Ian,

I can indeed feel what it does to doughs and it is a nice texture that is added- not too strong but extensibility is definitely enhanced :)

I am glad to hear that it doesn't sour the loaves because I really don't want that in some of the loaves I have been testing one of which is an Olde English Cider Walnut loaf which sports apple cider as well a cider vinegar.  I did notice on that loaf that fermentation was very slow but I attribute that to the boiled cider I used (KA) in place of 'regular' cider due to its high sugar content.

As in your formula I am sticking with 3%.

Lots of fun flavors out there to play with.

Have fun with your experiments.

You may like to take a peek at THIS book.  He isn't afraid to try a variety of ingredients in his breads.  I know you like to do the same and you have great results with all you bake.

Thanks for the response!

Janet

Isand66's picture
Isand66

Thanks for the book suggestion Janet.  I have to check and see if I already have this one.  It looks like one my wife bought for me many years ago when I first started baking bread.  I have so many cook books it fills 6-7 book cases in my basement :).

Anyway, glad I could help and look forward to hear how your future bakes go.

Regards,
Ian

sonia101's picture
sonia101

Hi Ian,

Gorgeous loaf, the favours sound amazing!

 

Isand66's picture
Isand66

Thank you Sonia.  It was very tasty.

Regards,
Ian