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5 from 26 votes

Guinness Rye Sourdough bread

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.
Prep Time7 mins
Cook Time50 mins
8 hrs
Total Time8 hrs 57 mins
Course: Main Course
Cuisine: American
Keyword: #sourdoughbread, Guinness rye sourdough bread
Servings: 12
Calories: 183kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

Levain

  • 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

Dough

  • 420 g bread flour
  • 60 g rye flour
  • 130 g leavain
  • 215 g water
  • 117 g Guinness extra stout beer
  • 10 g salt

Instructions

Make Levain/Leaven

  • 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.

Make dough

  • 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.

Coil 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.

Cold Proof

  • 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

Video

Notes

Make sure to store bread in paper bag. You can slice and make a toast. These not only moist but also delicious.

Nutrition

Calories: 183kcal | Carbohydrates: 37g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 65mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Calcium: 9mg | Iron: 1mg
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