Having seen a few beer breads being bandied about on forum and web, I decided it was time to try my hand. And, being that I’m married to a German, it seems appropriate that I stick with beer that adheres to the German purity law as well as being the household favorite.
The levain was built as follows:
100 grams Rodney rye sour
150 grams KA Pumpernickel
250 grams Erdinger Weissbier with hefe aka yeast
After fermenting for 18 hours or so the starter was bloated and floating…..it was time to put together the final dough.
Needed two good size loaves for dance practice tomorrow night….who else to enjoy this bread with….I added:
600 grams Erdinger
800 grams KA bread flour
I let it autolyze for 25 minutes and then added 20 grams of salt. After slapping and folding it for five minutes and performing two stretch and folds 15 minutes apart, I left it to bulk ferment for about 8 hours.
I divided and conquered and set the dough for its cold, overnight slumber. Another thing I’m trying when the dough is very wet is to sprinkle a little flour around the edge of the dough to try and keep it from sticking.
The dough came out of the fridge, was scored and plopped into the hot dutch ovens. What came out was pretty nice and pretty tasty.
It also had a very nice crumb and was thoroughly enjoyed at dance practice that night slathered in lots of Kerry Gold butter.