Ale and snacks: roasted cashews and dried apricots= PUB Bread
660 g ale (650 ml,1 pint)
700 g whole wheat flour
300 g rye flour, stone ground
290 g liquid whole wheat sourdough
Knead the dough and autolyse for 20-30 minutes. Then add:
150 roasted cashews
160 g dried apricots
95 g water
23.5 g salt
Knead the dough and set aside for 45 minutes. Knead the dough for a minute or so and let sit for another 45 minutes . Repeat the kneading and let rest for 45 minutes. Prehape the dough into boule and let relax for 45 minutes. Shape the loaf, put into proofing basket and let proof at room temperature for 45 minutes. Cover tightly and refrigerate overnight for retarding. Remove the loaf from the fridge in the morning. Preheat your oven to 500F.
Baking
for 15 minutes at 490F (with stem)
for 15 minutes at 470F
for 30 minutes at 440F.
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