Sourdough Rye with Double Chocolate Stout

Neither me nor my husband like drinking beer. If we have any at home it always ends in a meat stew and even more often in my bread. Few days ago I bought four cans of  Young's Double Chocolate Stout. I tastes like dark chocolate and it was very hard for us to finish a can.  So the second can went to the bread dough and it fits there perfectly. I enjoy beer in cheese also. In the photo you can see Cahill's Vintage Irish Cheddar with Porter. The cheese is slightly bitter, but its bitterness disappears when the cheese is melted. I prefer eating  any cheddar this way.

So let's get back to the bread.

I started as usual from preparing a lot of sourdough starter. So I mixed:

350 g hot water

350 g whole wheat .

I let the mixture to cool and then I added 2 tablespoons of the whole wheat sourdough (the amount I keep in   the refrigerator all the time). 

I also soaked:

174 g prunes

48 g dates

in 440 g beer (1can=440 ml).

Twelve hours later I combined:

all of the sourdough starter (minus two tablespoons),

537 g water.

In a large mixing bowl I combined:

1008 g stone ground rye flour

21 g salt

dried fruit and beer.

Then I added the dissolved starter and mixed the dough very carefully. I covered the bowl and I left it in the kitchen for almost 9 hours. 

I packed the dough into two loaf pans lined with parchment paper and topped generously with black sesame seeds. I let the proof for 2 hours and 45 minutes.

Baking:

for 20 minutes at 490F

for 20 minutes at 460F

for 20 minutes at 400F (pans and paper removed, directly on the baking stone).

I submit Sourdough Rye with Double Chocolate Stout to  Yeastspotting.

Submitted to Yeastspotting.

PUB Bread

Ale and snacks: roasted cashews and dried apricots= PUB Bread

Submitting toYeastspotting

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.

Beer bread with bulgur

Sponge :

Mix  the ingredients listed below  and let it ferment for 6 hours:
60 g whole wheat sourdough, mature, hydration rate 100%
230 g dark rye flour (stone-ground)
230 g water
Then add:
334 g bulgur
325 g beer (oatmeal stout)
and let it ferment for 10 h.

Final dough:

328 g dark rye flour
329g whole wheat flour
430 g water
17g salt


Mix the sponge with the whole- rye flour, add water and  the whole-wheat flour in mixing bowl.. Mix with your hand until  all the flour is hydrated, cover with a plastic bag and leave it for 30 minutes. Add salt and knead by hand until it is thoroughly combined. Let it rest in the bowl for another 30 minutes.

Shaped loaves

Divide the dough and put it on  a countertop. Shape the loaves.
Place the shaped loaves in oiled loaf pans and cover with  plastic bags. Proof them for 5 hours and put them in the oven preheated to 450 F.
Bake for 15 minutes and then turn down the temperature in the oven to 400 F and bake for 20 minutes more.
Remove loaves from the pan and bake for 10 minutes (350 F)

Proofed loaves


These breads go to yeastspotting at Wild Yeast Blog.