I was poking around in the back of the drinks cupboard, as you do, and came across this bottle of Saltaire Triple Chocoholic stout, a long forgotten thoughtful gift from Jane, my daughter,
It seemed a pity to drink it all at once when I could enjoy it for a lot longer, one slice at a time, so it became the large part of the liquid in a pair of loaves of 40% wholewheat bread.
Here's the breakdown:
Marriage's strong white flour 720g 60%
Home milled Skyfall wheat 480g 40%
Saltaire Triple Chocoholic stout 470g 42%
Water 400g 33%
Salt 24g 2%
Levain @ 100% hyd. 240g 20%
Final hydration including levain 75%.
Flour in levain was 50% each of Strong white and whole grain.
The triple choc stout should have been 500g but I couldn't resist having a swig.
Day 1 Levain build. 8am 5g+10+10
6pm 85g+83+83 Into fridge @ 11pm
All flour water and salt mixed together@ 10pm and into fridge at 11pm.
Day 2 8am Autolyse and levain out of fridge to warm to room temp.
12.30pm Levain added to dough and mixed in.
Bulk ferment completed after 5hrs. including five stretch and folds in first 2 1/2 hours.
5.30pm dough divided. 6pm final shape and into fridge @ 6.30pm.
Day 3 12 noon Dough baked in dutch oven straight from fridge.
So thank you Jane, the bread is delicious and any time you feel the urge to buy your old dad some more chocoholic stout, don't resist!