I wanted to create some bread for climbers, hence the name and ingredients. "Dirtbag" isn't the best of words, but for climbers it means someone who may live out of their van and spend their days climbing and being cheap on food. A standard meal might be a can of beans, or a loaf of bread and a block of cheese. So - a loaf inspired by this life style. It has everything you'd need during/after some hard work: bread, cheese, beer, and nuts. You could even put peanut butter on it, if you dared. For an experiment, it was quite good. I did have some spillage, as you can see. I even poked holes in the bread to let it air some, but this was not very effective. Instead of going for a spiral, kneading in the cheese would probably be a better option, though you will be left with a much softer crust.
Dirtbag's Delight (IPA Edition)
Makes 1 standard loaf (feeds 8-10 people for a snack, fewer for a meal)
340g unbleached bread flour
127g cold water
127g beer (I used BrewDog's Punk IPA)
~30g walnuts, very coarsely chopped (could probably up this to ~45g without trouble)
4g instant yeast (could probably go down to 3g and give it two nights in the fridge instead of one)
maybe 4oz finely cubed cheese that melts (I used about 2/3 of a 6oz block of sharp cheddar)
The day of baking, about 2 hours before placing the bread in the oven, remove the dough from the fridge. Flour a work surface and your hands. If making a spiral, pat the dough into a rectangle that will roll up into a loaf and spread the cheese over the surface, then roll up the log, smooth the seam closed, and gently roll into the desired shape. If kneading in the cheese, gently work the cheese into the dough mass, then proceed to shape it as you see fit. Let the dough proof on a parchment-lined baking sheet, covered, for at least 1.5 hours.
Preheat your oven to ~500 degrees and place the bread in after waiting for the proofing time. Reduce heat to 450 and cook for 15 minutes before rotating, then cook for another 15-25 minutes. The internal temperature should be in the 185-195 degree range before you call it done. Let the bread cool a bit before slicing. Eat.