Dark Beer Bread (75%) - Underproofed?
I felt like finally trying to bake a bread where most of the liquid comes from dark beer.
Something curious happened that I hope you can help me explain: The fermentation of my "beer dough" progressed quite a bit slower than comparable formulas with water only. Hypothesis: Could the yeast in the beer be competing with the wild yeasts of my (whole rye) leaven - and thus slow down fermentation?
It's not like I didn't get any fermentation at all, just not an as vigorous one. I had to cut the bulk fermentation short since I needed to go to bed (-> pre-shape -> bench rest -> final shape -> final proof in fridge til next morning).
Now, don't get me wrong: this loaf is definitely edible, outright delicious...but as you can see from the crumb shot, there's lots of room for improvement. What do y'all think?
Warm wishes from Germany,
- 425g AP (85% of flour total)
- 50g Whole Rye (15% of flour total)
- 50g Whole Rye starter (100% hydration)
- 10 salt
- 335g Guinness dark beer
- 15g water
- Total hydration: 75%
- liquid temp (after mixed together): 22.5°C / 72.5°F
- Dough temp after mix: 24°C / 75°F
- Bulk @ room temp (24°C / 75°F) for 4:30hrs
- Three folds
- Bench rest for 0:45hrs after pre-shape, than final shape
- Final proof in the fridge for 9:35hrs (fridge temp is a bit warmer than most people's...around 6°C / 42°F)
- Final final proof ;-) at room temp for 1:10hrs