The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye Beer Sour Cream Porridge Bread

isand66's picture
isand66

Rye Beer Sour Cream Porridge Bread

     It's about to get real chilly here on Long Island tomorrow.  They're predicting the temperature to go down into the low teens, so what better bread to eat with a bowl of hot soup than a nice hearty 50+ percent rye bread.

This one has beer in the main dough which always adds a great flavor to rye bread.  The sour cream in the porridge adds extra moisture and really made this bake perfect.  The rye flavor really does come through so if you are not a fan of rye this is not the bread for you.

Mr. Frog is not having much luck fishing in his frozen pond :).

 

Here are the Zip files for the above BreadStorm files.

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 used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the water called for in the porridge to the dry ingredients as well as the sour cream in a small pot set to low and stir constantly until all the liquid is absorbed.  Add the remainder of the water and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the beer for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, olive oil and salt and mix on low for 5 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.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

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.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  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 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 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.

Comments

DesigningWoman's picture
DesigningWoman

That's gorgeous and sounds yummy! 

Enjoy it, stay warm and keep on baking! 

Carole 

isand66's picture
isand66

Appreciate your kind words.

The weather has been wacky here in NY.  Today it was in the 40's in the morning but now it's already 29 degrees going down to around 14 -18 degrees F.

Happy Baking!

Ian

Danni3ll3's picture
Danni3ll3

I like your addition of olive oil to your bread. I haven’t tried that yet! 

isand66's picture
isand66

I'm surprised you have not tried adding some olive oil.  You won't taste it unless you use a flavored strong olive oil, but it does add a little extra silkiness to the dough.

Hope you give this one a try one day.  It's a balmy 5 degrees here today.....

Happy Baking!

Ian

Danni3ll3's picture
Danni3ll3

I am going to try the olive oil next weekend... going to make a feta, olive, sun dried tomatoes, roasted peppers bread. Cleaning out the pantry and fridge!

isand66's picture
isand66

Wow, that's about what it is here with the wind chill.  It's blowing like nobody's business here, but I can't imagine -15F....I thought you were in Canada and not Antarctica😜.

Your next bake sounds great.  Look forwarding to reading about it soon.  I have a few other posts I need to add this week and will probably sprout some grains for my next bake.

Elsie_iu's picture
Elsie_iu

I hope he survives through the winter, I really like him :)

This bread speaks winter to me: rye, sour cream, beer, grits and oats are food that I associate with cooler weather. What a nice bread inside out! Since I enjoy the flavor of rye, this is the kind of bread for me. So...Where do I place my order?

isand66's picture
isand66

You are too kind Elsie ☺️.

Glad you like it.  I'm sure Mr. Frog will weather the winter okay.  It's 5 degrees F. today....too cold for me to walk my dogs. 

The ingredients do make for a hearty bread perfect for this kind of weather.  Maybe when I get a new job if it takes me to Hong Kong again I can drop one off for you!

Happy Baking.

Regards,

Ian

 

pul's picture
pul

Beautiful scoring and the crumb looks just perfect to dip in a hot bowl of winter soup. Great directions and thanks for sharing your recipes with such great level of details. It is very difficult when I do not mix rye in my dough. So yes I love rye.

isand66's picture
isand66

So glad you like it and if you like Rye, I hope you can try this one.  I hope my directions are clear, so don't hesitate to ask if you have any questions though.

Happy Baking!

Regards,
Ian

dabrownman's picture
dabrownman

Katz's Pastrami some deli mustard and some deli kosher pickles.  They must have the streets cleared by now to go get them for the Misses:-)  Maybe not.  Lover everything about this bread for sure.  My new JDR favorite with fancy do scoring to boot.  Lucy says the black ones want to go the beach really bad for a long refreshing romp in the snow and ice while she lounges in her sunny 63 F!  I think she is trying to rub it in  little if you ask me.

Nice baking Ian and get those sandals .....eeerrrr.....snow boot on! 

isand66's picture
isand66

You are spot on...Pastrami would be perfect for this one for sure.  Luckily we didn't get any snow here, just some rain and now it's just bitterly cold.  I won't let the dogs out for more than a few minutes since it's so cold and with the wind it's insane. 

Hope Lucy is doing better and more puppy well wishes from Lexi and Max!