Soundwave IPA Wheat/Rye Crusty Boule
Put your flour (500g) together into a mixing bowl and add the dried yeast.
Then add the bottle of Soundwave IPA. Slowly mix together and add water (20ml), then begin to knead the dough on a lightly floured surface for about 5/10 mins.
Place dough back in to the bowl, cover and allow the dough to rest for about 20mins. Knead dough again for about 5/10 mins and then mould into any shape you desire.
Place onto a non stick baking tray, cover with a damp tea towel in a warm place (top of the oven) for approx 30/45 mins until the dough has doubled in size.
Uncover, cut in desired pattern to top of the dough and bake on the bottom shelf of a preheated oven 230c/450f/gas mark 8 for approximately 45/50 mins.
Baked loaf should sound hollow when tapped underneath.
- 500g Flour (70% Wheat / 30% Rye)
- 1 Sachet (7g) fast action dried yeast
- 2 Teaspoons of salt
- 1 330ml Bottle of Soundwave IPA
- 20ml Water