The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Guinness Multi-Grain Potato Bread

Isand66's picture
Isand66

Guinness Multi-Grain Potato Bread

 

   I’ve made breads in the past using Guinness but I have to say this version by far was the best one yet.  I combined fresh milled rye, spelt and whole wheat which were all sifted to a high extraction.  I added some mashed potatoes with a little bit of honey and some olive oil for good measure.

A double build was used for the levain but you could easily just do one build if you desire.

I made one large Miche which ended up being over 2000 grams.  I brought this over as a gift for Rosha Shana for my Cousin’s first dinner at his new house and everyone seems to enjoy it.

The crumb was nice and open and the crust was deep and dark  and flavorful.

Formula

Levain Directions Build 1

Mix all the levain ingredients for build one (including the seed starter) together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.

Levain Directions Build 2

Add in the flour and water as indicated and mix until incorporated by hand.  Cover and let sit another 3-5 hours until doubled and you should see plenty of activity.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and Guinness together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  olive oil, honey, potatoes and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flour and potatoes.  After your autolyse add in the starter, salt, honey  and olive oil and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.  Note: if making a Miche lower the temperature to 435 F and bake for close to an hour or until the internal temperature is 200-205 F.

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist. 

Comments

trailrunner's picture
trailrunner

That is a  beautiful bread and amazing crumb. I’ve never made a beer bread but I think I may have to try this. I noted in the instructions that cherries and cheese made it into the format from a previous bake lol! 

Is the 5 min mixer for a KA and the longer mixing time for the Ankasarum? Just want to be sure. If I use a mixer I always assume I don’t have to do stretch and folds to develop gluten. What are your thoughts? c

Isand66's picture
Isand66

I really loved the taste of this one.  I hope you give it a try.  I really tried to make sure I eliminated the old ingredients 😩.  
Best,

Ian

Isand66's picture
Isand66

For a Kitchenaid  5-10 minutes would be fine.  I still like to do at least 2 stretch and folds around 30 minutes apart to judge the gluten development.  Hope that helps.

trailrunner's picture
trailrunner

Dupe

Benito's picture
Benito

That is one gorgeous loaf Ian.  The crumb is just perfect.  I wish I liked dark bitter beer, unfortunately the more beer I’ve tried the less I like it.  But I know I’m in a minority here.

Benny

Isand66's picture
Isand66

I’m not a beer drinker and I’ve made bread with all  styles  and Guinness is my favorite.  With the addition of the honey The Guinness really adds a wonderful flavor to the bread.

Best,

Ian

pmccool's picture
pmccool

And flavorful, too, with that set of ingredients.  Nice work, Ian.

Paul

Isand66's picture
Isand66

This was one of my favorites I’ve made in a long time.  Hope you give it a try yourself one day.

Happy Baking.

Ian

HeiHei29er's picture
HeiHei29er

Beauty of a loaf and the crumb look delectable!  I like the two build approach too.  Ingredient list at 47% whole grain sounds great.

The "To Bake" list just keeps getting longer...

Isand66's picture
Isand66

I hope you try this one soon.  It’s one of my new favorites.

Best,

Ian

HeiHei29er's picture
HeiHei29er

I combined fresh milled rye, spelt and whole wheat which were all sifted to a high extraction.

#40 sieve?  Did you use the bran as a soaker in the dough or leave it out?

Also, for Levain #2, do you move to mix at doubling or do you let it fully peak? aka...  Do you want a young or ripe levain?

Isand66's picture
Isand66

I leave it out and save to use in my main mother starter.  I let the first levain at least double and then make the second build.  I’ve used it right away and also put it in the refrigerator overnight.  
Best,

Ian