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My test run this week is a Beer Sourdough Baguette. Instead of water for the final dough I used Alexander Keith’s Amber Red Ale in place of the final water. For the Levain build I used 50% fresh ground Einkorn flour and 50% untreated ARW flour, and 20% mature starter and 125% water. Overall formula was 82% untreated ARW flour, 10% fresh ground whole rye flour, 8% fresh whole ground Einkorn flour, 0.2% diastasic malt powder, 51% Amber Red Ale, 19% water, 2% sea salt. Overall hydration is 70%. This recipe was designed and based on what I have learned working my way through Jeffrey Hamelman book ‘Bread’, A Baker’s Book of Techniques and Recipes, 2nd and 3rd edition as I have both versions. I have also incorporated what I have also learned from Chad Robertson book, Tartine Bread. If you are wondering why I chose Einkorn, it is because I really like the taste of Einkorn Wheat. I now prefer it over Hard Red Spring wheat. I used 55 minute autolyse technique before adding salt and then 2 minutes of kneading at speed 2 for 2 minutes. This baguette is a little denser because the amount of whole rye/wheat. Flavour is very nice.
