I found this recipe on Wild Yeast and since I love Guinness, I had to try it. It's a great tasting bread. I had a sandwich made with sharp cheddar and horseradish mustard.
You can see that the first boule opened more than the second. I think this is because I forgot brush the scoring of the second boule with water and it formed a crust too quickly....despite having steam. I'm pretty happy with the results though.
Don't mind my crappy photography skills. Hehe.
Oh, nice. Just a week too late for St. Paddy's Day.
What was the mix of flours in the loaf?
Thank you. :) It's a bummer that it was late for St. Paddy's Day, I had the hardest time finding rye flour. Next time though.
The recipe called for about 36% rye flour (coarsely ground). The rest was unbleached AP or bread flour. The only rye flour I could find was Bob's Red Mill Whole Rye flour.
I've used Bob's Red Mill whole rye, a little coarse but it works! Good looking crumb. A lot of nice expansion in the scores, don't be afraid to crank up the oven a notch to get a darker crust. :)
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