Guinness Multi-Grain w/Cottage Cheese

I love adding Guinness to bread dough. It really adds a distinct flavor that is worth experiencing. It doesn't taste like beer so don't worry about that part.

I used some fresh ground whole wheat Ruby Red from Barton Springs Mill, freshly ground rye and freshly ground red corn flour. The cottage cheese doesn't add any flavor but does make the crumb softer.

The combination of flours and Guinness along with a little maple syrup made for a dark, thick crusted flavorful bread with a moderate crumb. All in all a tasty bread perfect for sandwiches or topped with some good cheese.

Here is the link to the BreadStorm files:

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Since I'm now using an Ankarsurm mixer my procedures have changes slightly. You need to add the dry ingredients to the wet instead of my usual method. I added the Guinness to the mixing bowl first and then added in all the flour, mixed for a minute and let it sit for 45 minutes. I held back around 50 grams of the Guinness and added that after the autolyse along with the cottage cheese, maple syrup, salt and starter.  I mixed on low and medium speeds for around 6 minutes. Depending on your mixer you can mix more or less. You should end up with a cohesive dough that is slightly tacky but very manageable.  (Note:  if you are not using fresh milled flours you may want to cut back on the beer).  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer set to 79 degrees F. I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees. (Note: since I made one large loaf I ended up lowering the temperature to 435 F after 20 minutes as the bread was getting too dark).

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.