Guinness Onion Bitter Cream Sourdough Rye

Dec 14

I like including beer to sourdough bread. I’m not a giant beer drinker however the malty taste it imparts is wonderful and Guinness is one in every of my favorites to make use of.

The bitter cream added further moisture to the crumb, and the caramelized onions imparted an exquisite candy onion taste.

I used King Arthur high-gluten flour since I didn’t have any first clear flour, together with some fresh-milled Danko Rye (milled from Barton Springs Mill berries).

The dough was blended utilizing my trusty Ankrusrum and open-baked with steam.

The completed loaves had a pleasant moist semi-open crumb excellent for a sizzling pastrami sandwich which I had twice for dinner! The pastrami was courtesy of Katz’s Deli which my spouse had ordered some time in the past by mail-order. You merely take the frozen vacuum-sealed pouch and immerse it in boiling water for 5 minutes and you’ve got melt-in-your-mouth pastrami.

Method

Levain Instructions 

Combine all of the levain elements collectively for about 1 minute and canopy with plastic wrap.

Let it sit at room temperature for round 6-7 hours or till the starter has nearly doubled. I used my proofer set at 76 levels so it took round 5 hours for me. Both use in the primary dough instantly or refrigerate for as much as 1 day earlier than utilizing.

 Most important Dough Process

Notice: I take advantage of an Ankarsrum Mixer so my order of blending is barely completely different than if utilizing a Kitchenaid or different mixer. Add all of your liquid to your mixing bowl besides 50-80 grams. Add all of your flour and bitter cream to the bowl and blend on low for a minute till it types a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – half-hour.   Subsequent add the levain, salt, olive oil and remaining Guinness as wanted and blend on medium low (about velocity 3) for 12- 24 minutes till you’ve got a pleasant developed dough. 

Take away the dough out of your bowl and place it in a calmly oiled bowl and do a number of stretch and folds.  Be certain the dough is as flat as attainable in your bowl/container and measure the dough in millimeters and take the temperature of the dough as effectively. Based mostly on the chart from www.thesourdoughjourney.com, decide what % rise you want and make a remark. If in case you have a proofer determine what temperature you need to set it at and what rise you might be aiming for. If the dough is totally developed you don’t have to do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.

As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping place in your banneton, bowl, or in your sheet pan and canopy it so it’s fairly hermetic. You’ll then place it in your fridge so that you don’t need the dough to get a crust on it. I often don’t depart the dough within the fridge for greater than 12 hours due to all of the recent milled flour however it’s attainable to go longer. I let this one go 15 hours whole and the dough was properly fermented.

When you find yourself able to bake, an hour beforehand pre-heat your oven to 540 F and put together for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf.  I pour 1 cup of boiling water into the pan proper after I place the dough within the oven.  Take away your dough from the fridge and rating instantly. I used some cookie cutters to jazz it up a bit.

After 1 minute decrease the temperature to 450 levels.  Bake for round 35-45 minutes or till the breads are good and brown and have an inside temperature of round 200-210 F. 

Take the bread(s) out of the oven when carried out and allow them to cool on a baker’s rack for so long as you may resist.