that is my try and bake the ‘hop miche’ from the right loaf website.

caveats:

— as I could not discover a scale once I began prepping the bread, I eyeballed the measurements for the levain and tangzhong and I feel I made all the things method method method too moist. 

— I allowed the levain to sit down for 18 hours as a substitute of 5 hours and it was tremendous soupy once I lastly used it.

— I used an entire bottle of Guinness within the tangzhong

— Given scheduling constraints, I fermented the dough for six hours on the counter, then formed it and baked it with no chilly proof.

— the ultimate dough was fairly slack so I did not trouble attempting to attain it.

Ideas — given all of the errors and mods, this got here out fairly good. The crust is dramatic and properly caramelized. The crumb is melt-in-your mouth gentle. I feel the flavour was a bit underwhelming and would possibly acquire depth if I used a extra fragrant beer and maybe extra rye flour within the combine (past the tangzhong?) And, in fact, measuring the substances would assist, as would the in a single day proof specified within the recipe.🤣

Rob