I adapted the Tartine recipe to make a stout beer bread.
- 280g of beer + 70g water to fill to 350g liquid (half a bottle of 550ml stout), warm (75-80°F)
- 1T sugar (4 small spoonfulls) 20g
- 50g wheat
- 450g bread flour
- 25g water
- 10g salt
- Since the beer was in the ‘fridge, I warmed it with a water bath. I put the beer in the mixing bowl, then put that mixing bowl in a bowl of hot tap water. It warmed up in a few minutes, with a bit of stirring.
- Mix in starter and sugar, then flours.
- Blend together for a few minutes, scraping side with hand and folding over. Tip: dip your hand in water to keep the dough from sticking to you. Just a few drops will cover your hand.
- Rest 20-45 minutes, covering the bowl with a plate.
- Add salt and extra water, folding in for a few minutes to get it evenly distributed.
Notes
March 30, 2014
The starter I used was not very active, so it resulted in a flat dough. I added another 25g of water, which made it too moist and flat as well.
This was the best smelling baked bread I have had so far. I need to do this again.
Sean’s version was with oatmeal porridge, which was much nicer. I should do that.