First try using alcohol free Guiness instead of a porter. The dough was very wet and slack throughout, either need to add more flour/reduce the liquid or need to develop the gluten more. Perhaps use a machine? Likely because I used NA beer the loaf proofed much faster than the recipe indicated: about 3 hours after the folds and about 1.5 hours after shaping (in the proofing oven). The rye flavor was pleasantly more pronounced than I would have thought. The stout flavor, however, was muted. Consider using a stout or porter for all of the liquid.
First try, I doubled the recipe and used 1/3 by weight of whole wheat flour and used oil instead of butter. These came out great, though would change some things: * They were a touch on the salty side, try reducing to 3/4 tsp * Rather than roll out on corn meal use flour instead so as not to mix cornmeal into the scraps for the second cutting
Recipes
Journal
Shopping