Katie's Stout & Flaxseed Bread

This wonderful bread was one of the entries at the "Young Baker of The Year Contest" (2010) in Newcastle, by Andy's student Katie: http://weightloss-slim.fit/node/20318/young-baker-competition-half-term-home-baking%3C/a%3E%3C/p%3E%3Cp%3EI scaled and adapted the formula and procedure a bit to fit my schedule and preferred technique: http://weightloss-slim.fit/node/24935/stout-good-you-katie039s-stout-flaxseed-bread%3C/a%3E%3C/p%3E%3Cp%3E%C2%A0%3C/p%3E%3Cp%3ESTOUT BARM
125 g bread flour
125 g stout beer
1 g instant yeast (1/4 tsp.)

SOAKER
50 g flaxseeds
150 g water

FINAL DOUGH
all barm
all soaker
250 g bread flour
125 g whole wheat flour
100 g stout beer
9 g salt
3 g instant yeast

3. Mix all dough ingredients at low speed for 1 - 2 minutes, until they come together. Let dough rest for 5 minutes.
4. Knead at medium-low speed for 2 minutes, dough should still be sticky. Continue kneading for another 4 minutes, dough should still be more sticky than tacky.
5. Transfer dough to a lightly floured work surface. Stretch and fold. Tucking sides under to form a ball, place dough in a lightly oiled bowl. Let rest for 10 minutes. Repeat S & F for 3 more times, at 10 minute intervals. After last fold, place dough in oiled container with lid, and refrigerate overnight.

DAY 2:

6. Remove dough from refrigerator 2 hours before using.
7. Pre-heat oven to 410°F/210 C, including steam pan. Shape dough into boule, and let rise in banneton, seamside up, floured with whole wheat and semolina flour.
8. Proof at room temperature for ca. 1 hour, or until it has almost doubled in size. Score.
9. Bake for 15 minutes at 410ºF/210ºC, steaming with 1 cup of boiling water. Rotate bread, remove steam pan, and continue baking for another 20 minutes (internal temperature at least 200ºF/93ºC). Leave bread for another 10 minutes in switched-off oven with door slightly ajar.
10. Let cool on wire rack.

Thanks, Katie, you really would have deserved a price! And thanks, Andy, for posting this interesting formula.

Karin

That does sound (and look) like a delicious bread, Karin. I came across one some years back that used rye instead of whole wheat; that was very good too.

Paul

I think good beer is a wonderful ingredient in bread. Do you have the formula for the stout rye?

Karin

Karin,

I posted about the bread here. The post includes a link to the recipe that I used.

Note qahtan's post below mine about a walnut stout bread. That sounds good, too.

Paul

Paul, those recipes sound very interesting.

My husband is already complaining that I always try something new, and haven't made his favorite, "Feinbrot", for ages. But I'm a curious person and like trying new things.

Karin

I've made beer breads before, but never using stout. I would think it would certainly affect the coloration of the bread, but tell me what you notice about its contribution to the flavor of the loaf. Being a Guinness lover, I'd certainly 'sacrifice' a can towards a good loaf of bread.

Glad to see Andy's students producing such fine breadstuffs!

Larry

Larry, I made the bread twice so far, once with our a little sweeter Cadillac Mountain Stout, and once with Samuel Adams Cream Stout (which is a bit more bitter). Of course I didn't taste them side by side, so I can only say that both were very good, with a hint of spicyness (and not bitter). A finer palate might discern more nuances, I just found it was damn good.

I like stout beer, and often try different varieties. I do love Guinness on tap, with it's wonderful foam, but haven't baked bread with it (but made stew and Guiness cupcakes with Guiness buttercream frosting).

Karin

My favourite bakery makes an apple/beer and flax bread. I think I'm gonna figure out how to get the apples in here.

I'm not a huge fan of beer, but guinness is my favourite. Especially in stew. or bread. And guinness chocolate cake? makes me weak in the knees.

Can't wait to try this!

Looks like you started a revival here Karin!

Back to the barm?!

Andy

Isn't that nice? And stout is such a great flavoring for baked goods.

Karin

the stout and the overnight fermentation gives it a really nice taste.

I'm glad you like it, Elizabeth.

Happy baking,

Karin