so, my guinea pigs for this enhanced hydration/extended final ferment were a stout dough using all stout, no water. i realize that i'm flogging a stout horse here, given my last stout bread, but i wanted to share what a full stout loaf was like, in case you wanted to dump a whole can of guinness in your next bread. and a dough using a mongrel assortment of spelt flours - 167g white spelt, 83g light spelt and 250g KA bread flour - because i had a few grams of this and a few grams of that...
so, if you have a little of this and a little of that, why not make a mongrel bread rather than letting the flour go stale?
without further delay, here is your mongrel spelt, your mega stout, and your superfluous videos.
50g 100% rye, 100% hydration starter
100g BRM dark rye
100g cold stout
377g stout, i used 'boatswain' chocolate stout, you might try guinness or another brand
90g BRM dark rye flour
410g KA organic bread flour
12g kosher salt
150g toasted hazelnuts
mix all of the ingredients above MINUS the salt and the hazelnuts, until you reach a shaggy mass. autolyse for one hour.
a big THANK YOU to everyone who sent in pictures and those who continue to send me emails letting me know how their bread is turning out. i am sooooo happy to share all of this with you!
TARTINE XP FRIENDS
and now for our bread friend's loaves...
SAM IN THE BAY AREA
sam just did a mind-boggling spiral in the bay area. GO SAM!
riikka just got some ridiculous ears in finland. YEAH RIKKA!
KRISTEN AT 'DECORATE THIS'
kristen at 'decorate this' just sent me these lovely pictures. she used the stout formula to make a cider bread, and a stout bread of her own. check out those ears and the fantastic swirl!