Mix porter and Coca-cola in a big pot and boil until 200 gram remains. Let it cool.

Mix all ingredients except the salt in a dough mixer until the dough is elastic. Use windowpane test. Add the salt the last minutes.

If you prefer to knead by hand you can use a stretch and fold technique. You will find a link to a description of the technique in the recipe notes. There's also a link to a video. Start by letting the mixed dough autolyze for an hour, and then run a stretch and fold session every half hour, 3-4 times in total. Add the salt during the first stretch and fold session.

Let the dough ferment until doubled in size. Use the dough-in-the-glass test. Place a small piece of dough in a narrow, straight glass. Mark the starting level with a rubber band and cover with cling film. Now it will be easy to see when the dough has doubled its volume.

Lightly flour your work surface and dump out the dough. Divide it into four pieces with your bench knife. Flatten the dough gently with your hands. Form each piece of dough to a bâtard There's a link to an excellent video showing how to form a bâtard in the recipe notes.

Let the loaves rise until they pass the the finger poke test. The time required depends a lot on ambient temperature so don't look at the clock.

Preheat your oven to 480ºF / 250ºC with two oven plates. One to bake the bread on and one just below. If you have a baking stone or dutch oven, use them.

Score the loaves in your preferred pattern and place them in the oven. Pour some water on the plate below and bake each loaf in 35-45 minutes.

Let the wort breads cool on wire racks.