December 14, 2014 - 3:31pm
Pecan-Cherry Beer Bread With Coffee Porter
This bake had a crisp crust and an incredibly moist crumb, but I would have liked to see a bit more oven spring. Any suggestions? I'm thinking I may have been a bit too forceful with the dough during the bulk fermentation. Thoughts?Here's the method I used (yields 2 loaves) The Night Before You Make Your Dough Prepare 250 leaven by adding...
- 125g warm water (my thermometer is broken... so you're just gonna have to go by feel on this one)
- 125g whole wheat flour
- 20g starter
- Dissolve the 250g of leaven in 210g water along with 500g of a strongly flavored beer and let it autolyse for a full hour. Be sure to keep an eye on the dough temperature here--you may want to warm your beer up (at least to room temperature) unless you want a slower bulk fermentation later.
- At the end of the autolyse, pinch in 20g of salt along with your remaining 50g of water. Here's the schedule I followed for the bulk fermentation.
- *I added in the pecans and cherries during the second turn so they would become incorporated during the next couple of folds.
- 30 mins: turn 1
- 60 mins: turn 2 (add in chopped pecans and cherries).
- 90 mins: turn 3
- 120 mins: turn 4 --> move to the fridge for the next 2 hours
- 240 mins: remove from fridge
- After pulling it out of the fridge I pre-shaped, covered it with a towel, and let it rest at room temperature for 20 minutes.
- Finally I did a quick final shaping, nestled it in my fake banneton, and tossed it in the fridge to proof overnight. In the end it proofed for 14.5 hours.
- Preheat a cast iron pot inside your oven at 500 degrees (let it sit for at least 60 mins)
- Gently place your dough inside and bake, covered, for 20 mins at 500.
- Reduce the heat to 450 and continue to bake, covered, for 10 mins.
- Pull off the lid and continue baking until the crust is golden brown--around 18 minutes for me.
- Remove from the oven and let it rest for an least a hour... by far the hardest part!
- 250g leaven (100% whole wheat
- 800g bread flour
- 200g whole wheat flour
- 210g water + 50g water
- 500g of beer (I used a bottle of Joe Coffee Porter from Philadelphia Brewing)
- 20g salt
- 100 g dried cherries
- 200 g roughly chopped pecans (toasted)