Drawing By Vince Long
By All Means is a gastropub and brewery located on the south end of 24 Street West in Billings. I would define it as “upscale” in that their food offerings are unique and their beer selections run from the familiar to the exotic. The brewery is related to the recently closed Uberbrew and the beer I selected for this recipe, Pink Slip, was actually a standard at Uberbrew. It’s great that this one made the move.
The beer is soft, tangy and somewhere between a fruit beer and a sour with just the right amount of raspberry. When I thought about its profile and how I might marry that with a sourdough bread, it didn’t take me long to conclude that chocolate would balance the tang with a bit of bitter-sweetness.
I wanted to include raspberries but this posed a challenge. The fruit is so delicate that it might disappear in the kneading process. I discovered that a freeze-dried version was available and when I went on a hunt to obtain them I came across some beautiful fresh, organic ones so I decided to include both. I added the freeze-dried berries, slightly crushed, at the end of the kneading process and folded the fresh ones in before I set the dough aside to ferment.
Ingredients
1-2/3 cup (14 ounce) (400 grams) sourdough starter, see Note below *
2-1/3 cup (1 pound, 3-1/2 ounce) (550 grams) By All Means Pink Slip beer at room temperature
4 cups (1 pound, 2 ounce) (513 grams) Montana Wheat bread flour
1/2 cup (3-1/4 ounce) (90 grams) whole wheat flour
1/2 cup (2 ounce) (50 grams) rye flour
2 teaspoons kosher salt (use a little less if using regular salt)
1-1/4 cup (6.8 ounce) (200 grams) additional bread flour
1 cup (3/4 ounce) (170 grams) freeze-dried raspberries, whole
1/2 cup (2-1/2 ounce) (70 grams) fresh raspberries, whole
1 cup (6 ounce) (170 grams) semi-sweet chocolate chips
Note*
If you do not have a sourdough starter, you can substitute it with
1/2 cup flour
1/2 cup water (or beer)
2 teaspoons instant yeast
Combine the three ingredients. It’s best to let it stand for a bit but you could use it right away.
Yield: 2 loaves
Procedure
Place the sourdough starter (or its alternative) in a bowl and add the beer. Stir to combine. Add the first addition of the bread flour, the whole wheat and rye flours, and the salt. Stir to combine either with a spoon or with the paddle on a stand mixer. Once everything is wetted, let it stand for 5-10 minutes for the flours to absorb the liquid.
Start adding the additional flour a little at a time and when the dough begins to stiffen, either turn it out onto a floured board to knead by hand or switch to the dough hook of the mixer. You could also use the stretch and fold method described on the first page. Knead until the dough becomes smooth and elastic, adding the additional flour as necessary.
Slightly crush the freeze dried raspberries and cut the fresh ones into quarters.
Just before kneading is completed, add the freeze-dried raspberries and the chocolate chips. Knead until they are evenly distributed. Stretch the dough out on a board and spread the fresh raspberries out on it. Roll and fold the dough gently to incorporate the berries.
Place the dough in a bowl, give it a small spray of oil, cover the bowl with plastic wrap, and set it aside to ferment. For mine, using a sourdough starter, I let it ferment for about 4 hours. The dough had doubled in that time. If using yeast it might happen sooner.
Form the dough into two rounds. Set each on a sheet of parchment paper and give the tops a small spray of oil. Cover them with plastic wrap and let proof. I let mine go for a bit over an hour.
Preheat your oven to 425°F.
I bake in a Dutch oven, one loaf at a time, and have the Dutch oven preheated. I slash the top of the loaf, lift it with the parchment, and drop it into the Dutch oven. Cover the Dutch oven with its lid and bake for 17 minutes. At that point, remove the lid and bake for another 17 minutes. Remove the loaf and let cool on a wire rack. Repeat the process for the second loaf.
You can bake them in a conventional oven, side by side, on a baking sheet. I would use 375°F and bake for about 40 minutes.
Illustrations
The freeze-dried raspberries prior to crushing.
The fresh berries spread on the dough.
The dough ready to ferment.
The dough, fermented, split in two before forming into balls for proofing.
A load halfway through the baking with the lid on the Dutch oven just removed. Notice how the loaf has expanded due to “oven spring.”
Freshly baked.
An interior view of the crumb.
No comments:
Post a Comment