Treacle & Guinness Sourdough
A really moreish malty bread. You can slice and freeze this if you're not going to eat it all at once, although it keeps really well in the bread bin too. Great toasted or sliced warm from the oven.
- 375g Strong Wholemeal Flour
- 160ml Guinness
- 2 Tbsp Treacle
- 5g Salt
- 250g Starter
If you don't have a starter, click on the link to Paul Hollywood's recipe above. You'll need a good few days to get it active!
This is a looooong prove. As its a full wholemeal recipe there isn't the elasticity of a strong white dough to boomf up the prove, patience and time are key. You can start this in the morning and bake first thing the next day, or start it in the evening and bake the following afternoon.
Warm the Guinness and treacle and stir until dissolved. Allow to cool to room temperature.
- Use a stand mixer to bring together the starter, flour and Guinness mixture on a low speed, adding the liquid steadily.
- Continue to knead the dough for 7-8 minutes on a moderate speed. Add the salt in the last minute of kneading.
- Cover the bowl with a damp tea towel and allow to slow prove in the fridge for 12 hours.
- Remove the dough from the fridge and knock back gently. Form an oval shape on a floured surface creating a seam on one side. Place seam side up in an oval proving basket and cover again with a wet tea towel. Allow to prove for 8 hours at room temperature or until doubled in size.
- Turn out onto a parchment covered baking tray and bake at 200C for 45 minutes.