Whole Wheat Ale Bread
I’ve been playing around with recipes, adding and changing ingredients to try new flavor profiles. Sometimes it’s just a little bit, but other times like this bread, I’ve come up with a whole new recipe. I’m pretty happy with this new one – whole wheat ale sourdough!
- 140g starter (100% hydration)
- 215g ale (I used pale ale)
- 55g water
- 280g bread flour
- 80g whole wheat flour
- 20g rye flour
- 9g salt
I mixed everything together except for the salt, and let it sit for an hour. After that, I added the salt and worked that in well. For the rest of it, I followed my weeknight timing.
The next night I cooked the bread as usual, and ended up with a very flavorful loaf of bread! A bit dense (so maybe next time I’ll add more beer, or water), but complex. And the crumb turned out good as well.
My Take Away
I’m quite pleased with how this turned out. I was not sure about the amount of liquid I used, but I tried to go by the feel of the dough as I was doing the S&Fs. Next time I do this recipe I’ll add a bit more liquid and play with the dough to see how it feels, and then see how it turns out. Oh, and for my next loaf, I’m going to try making a jalapeno cheese bread!