Delicous Guinness Rye sourdough bread made with Guinness extra stout beer and rye . Beer adds extra moistness and malted sweetness with nutty taste from rye.
It has been a while that I wanted to try Guinness beer in sourdough bread. Finally, I was able to make this Guinness Rye sourdough bread. This Sourdough bread has nuttiness from rye and malted sweetness from Guinness and is a very moist bread. If you are looking for a sourdough bread that you can make for a great sandwich or dip with some soup or olive oil, then try this Guinness Rye sourdough bread.
You can be either Guinness beer fan or hater. I am in between but I like to add it in my bakes rather than drinking as such.
Guinness is a dark Irish dry stout that originated in the brewery of Arthur Guinness at St. James’s Gate, Dublin, Ireland, in 1759. Guinness stout is made from water, barley, roast malt extract, hops, and brewer’s yeast. A portion of the barley is roasted to give Guinness its dark color and characteristic taste. It is pasteurized and filtered.
In this Guinness Rye sourdough bread, I used Guinness beer, but you can use any stout or dark beer.
How to make Guinness Rye Sourdough bread
You need a young leavain to make this bread.
Leavain: Is made with bread flour and rye flour, you can use any whole grains too if you want.
Bread flour: Adds chewiness to bread (85.32 % of total dough).
Rye flour: Adds nuttiness to bread (14.7% of the total dough).
Guinness stout: I used Guinness about 117g in the recipe about 21.9% of the dough. Maybe we can increase to 25-30 %.
I did not add any sugar or honey. You can add your favorite sweetener.
Water: Hydration of the dough is 72 % if you want you can increase up to 79%
Here is other stout beer recipes
Points to remember while make this sourdough bread.
This bread includes a fermentolyse means leavain or starter is added in the beginning while mixing everything. So, there is a no autolyse means hydrating the dough with just flour and water.
Fermentolyse is better than autolyse for dough of hydration levels less than 75%. As fermentolyse incorporates the sourdough starter into the dough prior to the rest period, more water is available to hydrate the flour which enables better gluten development.
However, when hydration levels of the dough are more than 80%, autolyzing the dough is the better option. As high quantity of water dilutes the dough which will reduce the interaction between the protein strands to form gluten. Hence, at higher hydration levels autolyse is best as it allows gluten to develop more readily in a drier environment.
Make Leaven/Leavain 8. 00 A.M
Incorporate leaven/levain and Guinness stout into the dough 1.00 P.M
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
Then around 3.30 P.M stretch and fold and dough for second time.
Around 4.30 P.M Laminate the dough.
First coil fold 5.30 P.M Coil fold the dough.
second coil fold at 6.00 P.M
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Bake at 7.00 A.M
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Stout beer not only makes the bread moist, but also adds hint of sweetness, you won’t get any bitter taste from either beer or rye. Excellent soft loaf goes well with touch of jam as toast or you can serve with a bowl of soup.
Guinness Rye Sourdough bread
- 30 g sourdough starter I used 100% hydration 50: 50 all-purpose flour: whole wheat flour
- 60 bread flour
- 20 g rye flour
- 80 g water
- 420 g bread flour
- 60 g rye flour
- 130 g leavain
- 215 g water
- 117 g Guinness extra stout beer
- 10 g salt
- In the morning make your dough combine 2 tablespoons (30 grams) of unfed sourdough starter with 80g of water 60 g of bread flour and 20g rye flour . Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
- When levain is ready incorporate mix with water first and then add Guinness beer and mix well
- To this add bread flour and rye flour mix and set aside
- Then after 30 minutes add salt. Mix well and cover the dough again and set aside
Stretch and fold
- Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
Laminate the dough
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold.
- If you are planning for 1 coil fold do that 2 hours of lamination. If you are doing 2 coil folds give 1 hour’s interval.
Shaping the dough
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
Score and Bake
- When you are ready to bake preheat oven to 475°F.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 475°F and cook for 15 minutes. Then reduce the temperature to 450 F for 15 minutes with lid.
- After 15 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some jam or with a bowl of soup
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.