Guinness-Rye bread

So, I happen to have a lot of rye flour, because of a communication problem when placing my order :-/

I usually add a small percentage of rye to my flour mix, but now I'm forced to try 100% rye loaves in every bake.

This week rye loaf was loosely based on Dan Lepard's 100% rye bread from "The Art Of Handmade Bread",

I soaked 50 gr of wheat berries in a bottle (330 ml) of Guinness Special Export overnight, and then boiled them for 45' on a very low heat, till the berries were tender.

Beat in 65 gr of rye flour and let it cool.

Then I weighted the thing to calculate how much liquid had been lost 'cause of the simmering, which happened to be 120 gr   8-o

I intended to make a 100% hydration dough, so added 170 gr water, 200 gr rye sourdough starter and 300 gr rye flour.

Mixed the whole sticky thing, shaped a (more or less) batard, put it on a baneton end let it rise overnight.

I think it overproofed since we reached 19ºC tonight, quite surprising in this season, but I have little experience with 100% rye doughs, so I can't really know.

It stuck to the baneton as you can see, but the loaf turned out beatiful enough for me.

A very easy, great tasting bread. Great with butter and smoked salmon, btw.