Hobbykos Odenwälder Rosé Bock Beer Bread

Ingredients for 1 servings:

• 60 g starter (rye)
• 240 g rye flour, type 1360
• 260 g water, lukewarm
• Sourdough made from the above 3 ingredients, plus:
• 150 g rye flour, type 1150
• 150 g wheat flour (organic yellow wheat wholemeal flour or plain wholemeal wheat flour)
• 300 g wheat flour, type 550
• 150 g wheat flour, dark type 1050
• 20 g sea salt, fine
• 100 g flakes (rye malt flakes)
• 400 g beer (Rosébock, a speciality from the Odenwald or other Bock)
• Spelt, coarsely ground for the bread surface

Instructions

Working time approx. 40 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 1 hour; Total time approx. 15 hours 40 minutes

a mixed wheat bread with sourdough and bock beer

Make a sourdough starter overnight using the first three ingredients, at least 10-12 hours. Please use a slightly larger bowl with a lid, as the type 1350 rye flour will help the sourdough rise properly. The next day, finely grind coarse sea salt, weigh the flours, mix the sourdough starter with the rosé bock beer up to 60g (reserve as ASG back into the glass and put in the fridge) and add it to the flour, knead slowly for about 7 minutes with the kneading machine. If the dough is still very sticky, please add a little more type 550 wheat flour until the dough just starts to pull away from the sides of the bowl, then knead for about 3 minutes on a higher speed and add the rye malt flakes in the last two minutes. Place the dough in a bowl and cover with cling film or a damp cloth on the bowl. Let it rest for about 40 minutes. Then press/stretch the dough flat into a rectangle, fold in one third of the dough, place the other third on top, turn the dough 90° C, press it flat again and fold each third into thirds again (stretch & fold) and then shape it into a round loaf. First, tightly cover a proving basket that fits the bread with a linen cloth and sprinkle evenly with spelt meal, then place the round piece of dough in the proving basket with the end facing upwards. The cloth lies in the proving basket and covers the surface with the spelt meal. To prevent the surface of the dough from developing a skin, I always use a plastic film that I spray with baking release spray, this way I can easily get the film off the dough. Now let it prove for about 90 minutes, after about 70 minutes heat the oven up to 250°C just before putting the bread in the oven make several diagonal cuts about 1.5-2cm deep on the side and put it in the oven. Immediately steam it well with a pump syringe, steam it again occasionally. After 15 minutes turn the oven down to 200°C and let it bake for another 45 minutes. The bread should now be done, tap it and if it sounds hollow then it is well baked. I should also mention that I bake on a bread baking lava stone. Place it on a rack and spray it well with water again, cover with a cloth and let it cool.