Stout and 2-Year Old White Cheddar Sourdough with Oats
I was checking out my bookmarks to see what to make next and Antony Power’s Irish Stout, oats and cheddar cheese sourdough really appealed to me. I scaled it for 3 loaves, used a bit more whole grain, added a bit of yogurt and changed the method to follow my usual procedure. I hope it turns out as well as his.
180 g oats
300 g stout beer (Sawdust City Skinny Dippin' Stout)
720 g Unbleached flour
200 g high extraction (sifted) Selkirk wheat flour (270 g Selkirk berries)
100 g high extraction (sifted) Rye flour (120 g Rye berries)
600 g water
26 g Pink Himalayan salt
30 g yogurt
250 g Levain (procedure in recipe)
125 g 2 Year Old White Cheddar, finely cubed
Extra unbleached flour to feed the levain
Mid afternoon the day before:
- Mill the Selkirk and Rye berries and sift to separate the high extraction flour from the bran.
- Place 200 g of sifted Selkirk wheat flour and 100 g of sifted rye flour in a tub and add the unbleached flour to it. Cover and set aside.
- Save the bran and the left over high extraction flours for feeding the levain.
- Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of the reserved bran. Let rise in a warm place.
The night before:
- Before going to bed, feed the levain 36 g of water and 36 g high extraction flour. Let that rest in a warm spot overnight.
- Cut the cheese into very small cubes, sprinkle with a bit of flour, toss and place covered into the fridge.
Dough making day:
- In the morning, feed the levain 72 g of filtered water and 72 g of high extraction/AP flour and let rise 4-5 hours in a warm spot.
- The plan was to mix the soaker together and cover. Then two hours or so before the levain is ready, to put the soaker in a stand mixer’s bowl and add the water. And using a dough hook, to mix to loosen the mass and add the flours from the tub.
- Well, I forgot to soak the oats in the stout and I went out. I didn’t realize this until I got home. So the stout, the water, the oats and the flours all went in together for the autolyse.
- Mix on the lowest speed until you have a shaggy dough with no dry spots. This takes a couple of minutes. Autolyse for a couple of hours at room temperature.
- Once the levain is ready, add the salt, the yogurt, and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed up for 5 minutes. About half way through the 5 minutes, add the cheese cubes.
- Remove dough from bowl and place in a covered tub. Let rest 30 minutes in a warm spot (oven with the door cracked open and the lights on).
- Do 4 sets of stretches and folds at 30 minute intervals, then do two more sets on hourly intervals. After the last fold, place the dough in the fridge for a couple of hours. The dough rose about 40%.
- Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of 850 g. Round out the portions into rounds with a dough scraper and let rest 60 minutes on the counter.
- Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can. I must say that the dough felt super nice!
- Sprinkle half rice/half AP flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours.
- The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.
- Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, and bake for another 17 minutes at 425 F. Internal temperature should be 205F or more.
I’ll let the pictures speak for themselves. 😊