Product Name |
Guinness White Cheddar Boule |
|---|---|
Retail Price |
$13.00 |
Product Availability |
All brick-and-mortar locations and markets, 3/9/24 - 3/17/24 |
Online Availability |
Brick-and-Mortar Locations Only, Daily |
Catering Availability |
Not Available |
Primary Ingredients |
Flour, Guinness, White Cheddar, Rolled Oats, Rye Flour, Water, Salt |
Allergens |
Wheat, Gluten, Dairy |
Minimum Production Time |
24 hours |
The Guinness White Cheddar Boule is Proof's creative twist on traditional St. Patrick's Day fare. In March 2018, Jon originally set out to craft a bread that captured the essence of the holiday, integrating the deep, malty flavors of Guinness with the tangy sharpness of White Cheddar. The original recipe, which differs slightly from the current one, was one of Proof's early successes in achieving an open crumb texture, meaning the bread's interior is light and airy. The inclusion of rolled oats and rye flour was pioneered by our senior baker Dave, adding a subtle complexity and a satisfying chew, enhancing the overall flavor profile of the loaf.
While this boule is a nod to St. Patrick's Day, its appeal extends far beyond the holiday. The combination of Guinness, White Cheddar, rolled oats, rye flour results in a loaf that's both flavorful on its own and versatile when paired with various food and beverages. Whether it's served as part of a festive celebration or enjoyed as a hearty base for sandwiches, the Guinness White Cheddar Boule brings a unique twist to the table. It reflects Proof's initial attempts to innovate within the realm of breadmaking, offering a product that is both enjoyable to eat and reflective of a moment of creativity in the bakery's history.
Nutrition Facts
Ingredients in Order of Quantity:
- Type 85 Flour
- Guinness
- Tillamook Sharp White Cheddar
- Rolled Oats
- Rye Starter (In-House Stone Milled Rye Flour, Water)
- Salt
Product Characteristics
Type 85 Flour: A high-extraction flour used in our primary sourdough bread that retains more of the wheat's bran and germ than standard white flour, contributes a nuanced, wholesome flavor while also providing a strong base for all the other ingredients.
Guinness: Adds a unique, subtly dark and malty depth of flavor, with hints of coffee and chocolate.
Sharp White Cheddar: Offers a sharp, tangy, and bold flavor contrast to the darkness and slight bitterness of the Guinness. The cheese is in large chunks, creating satisfying pockets of melted cheese scattered throughout the bread.
Rolled Oats: Contributes to a satisfying chew and wholesome texture to the bread.
Stone-Milled Rye: Freshly stone-milled rye flour adds a robust, complex, earthy flavor.
Frequently Asked Questions
Why is this bread priced at $13? What makes it special?
- The hydration of the dough is almost entirely Guinness, which we cannot buy at wholesale quantities; we pour in the Guinness can by can, case by case, into the dough.
- Our in-house stone milling process for rye flour ensures a fresher, richer taste, contributing to the cost due to its labor-intensive nature of operating and maintaining the mill.
- We only source high-quality, non-GMO organic whole grain flour from Central Milling in Utah.
- Over 20% of the boule's mass consists of aged sharp white cheddar.
Can this bread be frozen for later use?
- Yes! Wrap it tightly in plastic wrap, place it in a resealable bag, or in another freezable air-tight container to maintain freshness. When desired, re-bake at 350°F straight out of the freezer, brushing it lightly on the outside with water to prevent the crust from becoming too dark.
How long does this bread stay fresh?
- Enjoyed best within 1-2 days of purchase. Store in a cool, dry place. For best results, freeze it according to the instructions in the previous answer.
How should I serve it?
- This boule is versatile; enjoy it alone with a glass of beer, pair it with cured meats, pickles, as a base for hearty sandwiches, or alongside your favorite Irish stews and soups. Its robust flavors also make it a great standalone product.
- It can be eaten at room temperature or toasted whole or in slices to melt the cheese again, if you prefer.
