Gas station without pumps

2021 July 16

Sourdough beer bread

Filed under: Uncategorized — gasstationwithoutpumps @ 19:17
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My sourdough starter in the refrigerator burst out of the 1-pint plastic container, so I needed to bake bread again.  I decided to make up my own recipe, because I didn’t feel like following one from a cookbook. I mixed together

2 cups sourdough starter,
1 cup whole-wheat flour,
1 cup warm beer (Trader Joe’s Drive Through Red),
1 Tablespoon dark brown sugar

and left it overnight covered with a damp kitchen towel.  In the morning, I removed 1 cup of the sponge to save as sourdough starter and added to the rest

½ cup rye flour,
1 cup bread flour,
1 cup whole-wheat flour,
1 Tablespoon salt,
2 Tablespoons dark brown sugar,
2 Tablespoons olive oil,
¼ cup warm water,

and kneaded them with the dough hook (I had to add the water at the end, because the dough was too dry).  I then kneaded the dough by hand on the counter, adding

about 2 Tablespoons whole-wheat flour to prevent sticking.

I added a little olive oil (a tablespoon?) to the bowl and coated the ball of dough with it.  I left the dough to rise about 3 hours, then transferred it to a loaf pan greased with cocoanut oil, where I let it rise again for about 4 hours.

I slashed the top of the loaf lengthwise, brushed the top with milk, and baked in an oven preheated to 350°F (set to 400°F on our oven). I brushed the top with milk again after 20 minutes.  At 35 minutes, the center of the loaf was up to 150°F, so I turned the bread out of the pan onto the baking tiles, and brushed the sides of the loaf with milk.  I baked the bread for another 15 minutes (for 50 minutes overall), bringing the center temperature to 190°F.  The crust came out a little too dark—I probably should have turned the oven temperature down for the last 15 minutes.


The loaf looks good except for the too-dark glaze.

The crust was nicely crunchy, and the crumb was a good color, but a little denser than I prefer. The flavor was good, but dominated by the sourdough and the rye flour. It might be better to try a more conventional beer bread without the rye and with more bread flour than whole-wheat flour.

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