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[02ebz06]

Finally made a loaf of Sourdough again - Sourdough Beer Bread.
Probably the best tasting loaf I've made.   Very crispy crust.
First time working with such a high hydration dough, so it was a challenge.

[Bentley]

For me, that would be good for a Club or Corned Beef sandwich.  Looks dense and hearty & would stand up to just about anything!  The photo makes it look like it is Whole Wheat flour.

[02ebz06]

400g bread flour, 100g Whole Wheat, one bottle of Guinness beer, plus the Starter was half Whole Wheat.
It is so good by itself, don't know if I would want to use it for a sandwich. 

[Bar-B-Lew]

Looks commercially made.  Nice job.  Bet it tasted great.

[Free Mr. Tony]

Looks great!  I just rekindled and old starter to reuse soon. I also ordered an 18 x 24 fibrament stone for my oven. The new mixer has really reinvigorated my bread making desire. The mixer seriously is a game changer. The high hydration dough gets so well developed that it's so much less sticky than I'm used to. Still suck at shaping though...

[02ebz06]

Thanks for the comments...

After shaping it, it is so heavy it starts to flatten out. Was probable an 1" or more higher to start.
Think I will try in a pan next time.
Also will try making 2 loaves at once. Hope my mixer can handle it.

[Free Mr. Tony]

Thanks for the comments...

After shaping it, it is so heavy it starts to flatten out. Was probable an 1" or more higher to start.
Think I will try in a pan next time.
Also will try making 2 loaves at once. Hope my mixer can handle it.

A couple more intermittent folds could strengthen it enough to stand up better. Did you use steam in the oven?  I get much better spring when I use steam. 

[02ebz06]

Thanks for the comments...

After shaping it, it is so heavy it starts to flatten out. Was probable an 1" or more higher to start.
Think I will try in a pan next time.
Also will try making 2 loaves at once. Hope my mixer can handle it.

A couple more intermittent folds could strengthen it enough to stand up better. Did you use steam in the oven?  I get much better spring when I use steam.

Thought about it, but recipe didn't mention it. so I didn't do it.

[Free Mr. Tony]

I've got croissant dough in the fridge and butter blocks ready to go for tomorrow. I've never done laminated dough before. Could be interesting.

I assume you baked this in the pizza oven?

[02ebz06]

I've got croissant dough in the fridge and butter blocks ready to go for tomorrow. I've never done laminated dough before. Could be interesting.

I assume you baked this in the pizza oven?

No, I use a pizza(s) stone in the pellet grill for bread.
Need to get timing right for temp in the pizza oven, and dealing with all the rest periods for bread, the day after making pizza.
Oven is way too hot after making pizza.

Pellet grill has always worked great for bread.

 

[Canadian John]

 
 Nice looking loaf. This has inspired me to get back to it.. All I have been doing lately is feeding my very active starter..Thinking; pizza dough, bread, pancakes(best ever) and?

[02ebz06]

 Nice looking loaf. This has inspired me to get back to it.. All I have been doing lately is feeding my very active starter..Thinking; pizza dough, bread, pancakes(best ever) and?

We use our discarded starter for sourdough pancakes.