Sourdough Guinness Bread Recipe

4.63 from 8 reviews

Sourdough Guinness Bread Recipe

Guinness Buckwheat Bread with an entire bottle of Guinness Stout in the dough. The stout flavors and aerates the bread and the buckwheat flour lends great flavor and color to the loaf. This recipe makes 1 large loaf or 2 smaller loaves.

Prep Time12

Bake Time40

Total Time12 40

Servings:16 servings

Ingredients

8 oz active sourdough starter (1 cup, 100% hydration)
1 bottle Guinness (room temperature)
4 oz buckwheat flour (¾ cup, see note)
1 tablespoon honey
17 ½ oz unbleached bread flour (3 ½ cups )
1 teaspoon table salt

Instructions

Combine 8 oz active sourdough starter and 1 bottle Guinness in the mixing bowl. Add 4 oz buckwheat flour and 1 tablespoon honey and mix to combine. Add 2 1/2 cups of the bread flour and mix to form a thick batter. Cover and let it rest for 20 minutes to absorb the flour and let the gluten develop.
Switch to the dough hook and add the remaining bread flour and 1 teaspoon table salt. Knead until the dough gathers on the hook and pulls away from the sides of the bowl. Use a little more flour if the dough is still very sticky. But this is a fairly soft dough.
Turn the dough onto a floured surface and knead into a smooth ball. Place the dough into an oiled bowl, turning once to cover the dough. Cover the bowl and set aside in a warm spot for 1 hour.
With the dough still in the bowl, fold the top quarter of the dough over onto the middle of the dough. Continue folding the other three sides of the dough. Flip the dough over, cover the bowl and set aside for an 1.5-2 hours. Fold the four sides of the dough again. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
To bake the next day, cover the bowl and set in the refrigerator overnight. Otherwise, continue with the recipe to bake the same day. Remove the bowl from the refrigerator first thing in the morning. Turn the dough out onto a floured surface.
Without kneading out all the air, gently fold the dough and shape into 1 large round loaf or two smaller loaves. Place the loaves on a wooden peel dusted with cornmeal or onto a parchment lined sheet pan.
Cover with a damp kitchen towel and rise until almost doubled, about 2-3 hours.
Preheat the oven to 400°F400 °F. If you want to bake the loaf in a Dutch oven, place that in the oven to preheat.
Brush the loaf with water and use a sharp knife or razor to make several slashes across the top of the loaf. Top with seeds if you like. If using the Dutch oven, use the parchment to transfer the loaf to the preheated pan.
Bake until the middle of the loaf is 200 °F or the bread sounds hollow when tapped on the bottom, about 40 minutes for a large loaf. If using the Dutch oven to bake, remove the lid after 20 minutes and bake until well-browned.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

If you don't have a sourdough starter combine 1/2 cup all purpose flour flour, 1/2 cup water, 2 tablespoons buckwheat flour and 2 teaspoons dry yeast. Set aside for 1/2 hour then continue with the recipe. Your rising times will be faster if you use yeast.

Nutrition