Sleeping Giant Brewery Cranberry Sourdough with Beaver Duck Ale
This is a redo of arecipe from last October with a few changes; I used spelt flour and cranberries this time as well as ale for part of the liquid. Sleeping Giant Brewery is local and this particular ale won gold at the 2013 Canadian Brewing Awards.
Makes 3 loaves
700 g strong bakers unbleached flour
300 g freshly milled Spelt (300 g Spelt berries)
465 g filtered water
235 g Sleeping Giant Brewery Beaver Duck Ale
30 g yogurt
22 g salt
200 g spent beer malted grains (Sleeping Giant Brewery)
200 g cranberries
250 g of 3 stage 100% hydration levain (procedure below)
Wholegrain flour as well as unbleached flour to feed the levain
Two mornings before:
1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of wholegrain flour. Let sit at cool room temperature for the day.
The two nights before:
1. Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night.
The morning before:
1. Feed the levain 100 g of filtered water and 50 g of wholegrain flour as well as 50g of strong baker’s flour. Let rise until doubled (about 6 hours).
2. Place into fridge until the next morning.
The night before:
1. Mill the Spelt berries on the finest setting of your mill or measure out ready bought whole grain Spelt flour if you don’t mill your own.
2. Place the required amount of the Spelt flour in a tub and add the unbleached flour to it.
3. Cover and set aside.
4. Measure the spent grains and cranberries. Mix together and refrigerate.
Dough making day:
1. When ready to make the dough, take the spent grains/cranberry mixture and the levain out of the fridge to warm up before being used in the dough.
2. Using a stand mixer, mix the water with the flours, and mix on speed 1 until all the flour has been hydrated. Let this autolyse for a couple of hours.
3. Once the autolyse is done, add the salt, the yogurt, and the levain to the bowl. Mix on speed one for a minute to integrate everything, then mix on speed 2 for 9 minutes.
4. Add the spent grains and cranberries to the mixing bowl, and mix on speed 2 until they are evenly distributed. This will take a couple of minutes.
5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on).
6. Do 2 sets of stretches and folds at 30 minute intervals and then 2 sets of sleepy ferret folds (coil folds) at 45 minute intervals, and then let the dough rise to about 30%. It should have irregular bubbles visible through the sides of the container and bubbles on top as well. This particular dough rose quite quickly and was ready 45 minutes after the last coil fold.
7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~800 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter.
8. Do a final shape by flouring the top of 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. 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 a nice tight boule.
9. Sprinkle a mix of rice and all purpose 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 overnight.
1. 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.
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.