Guinness Multigrain Loaf
There is a bread style in Hamelman's Bread (page 129, A Resting Loaf) that I've been trying to emulate:
This is at least the third time that I've tried to make it but still couldn't get it right. The piece that is supposed to somehow separate from the main body of bread during baking always get stuck back to it. Next time I will let the dough proof right side up to see if it makes any difference. Anyway, for the record, this is my Guinness Multigrain Loaf.
With homemade strawberry jam and strawberries pre-soaked in champagne and caster sugar
My formula
- 260 g Guinness soupy starter [1] @328% hydration
- 120 g multigrain bread flour by Laucke
- 300 g white bread flour
- 25 g olive oil
- 142 g water
- 1/2 tsp instand dry yeast
- 9 g salt
dough hydration 76% and dough weight 850 g
Shiao-Ping