I brought some beer , my dear...

My lovely husband brought two bottles of Polish beer. He is not an average man who enjoys his time with pals watching games and drinking beer. He said that he was given the beer and  I could make the bread with it. 

So I did. In my opinion the best place for alcohol is in food. I also marinated and baked a leg of lamb with the second bottle of beer.

1st build of the sourdough starter

Wednesday 1:30PM-8PM

7.6 g mature whole rye sourdough  starter

11 g water

9g whole rye flour (always stone ground)

Second  build

Wednesday 7:30 PM- Thursday 10 AM

all of the starter from the first build

90 g water

90 g whole rye flour

Final build

Thursday 9:30 AM-2:30 PM

all of the starter from the previous build

245 g water

245 g whole rye flour

Soaker: Thursday 9:30 AM-2:30 PM

500 g beer

475 g whole rye flour

162 g steel cut oats

Final dough:

all of the sourdough starter

all of the soaker

119 whole wheat flour

19 g salt

Combine the ingredients and let ferment for 10 minutes. Shape and score the loaf . Proof  it seem-side down for 1 hour.

Preheat your oven with a baking stone and steam pan to 500F. Place the loaf in the oven and bake for 15 minutes . Then reduce the temperature to 450 ºF and bake for 30 minutes.

Internal temperature of the baked loaf was180F.