Baking Essentials Artisan Beer Bread Food

BEER BREAD

Steps:

• Grease a 9 x 5 loaf pan with shortening. Preheat oven to 350ºF.
• Stir flour and sugar together. Pour in beer and stir until foaming subsides and flour is incorporated. Spoon into prepared pan and bake for 50-60 minutes until a toothpick comes out clean or an instant-read thermometer reads about 190ºF.
• Immediately remove from pan and set on a wire rack on top of a rimmed baking sheet. Pour melted butter over the top and brush sides.
• Let bread cool for 15 minutes or so, then serve warm. Once the bread is completely cooled, it can be sliced to use for sandwiches, toasted, or served plain.

BEER BREAD (PAIN à LA BIèRE)

Steps:

• In a bowl of a stand mixer or a mixing bowl, add the following ingredients in the following order: salt, beer, malt or honey, flour, and yeast.
• If using a stand mixer, knead for 3 minutes at the lowest speed, then 5 minutes at the second-lowest speed.
• If kneading by hand, knead for 10 to 15 minutes in a bowl, until the gluten network develops and the dough becomes smooth and elastic.
• Shape the dough into a ball, cover and let rise for 1.5 hours at room temperature.
• During those 1,5 hours, after 30 min, make the first stretch and fold. Then make two more stretch and folds every 30 minutes.
• Pour the mixture of seeds and flakes on a large plate. Oil an 8"- 9" bread pan and lightly dust with flour. Set aside.
• Turn the dough onto a floured work surface.
• Very gently, without degassing, shape into a batard (cylinder shape).
• Close the seam and turn seam side down.
• Spray the top with some water then gently roll the top side of the bread dough in the seed and oat flake mixture.
• Place the dough seam side down in the bread pan.
• Cover and let rise for 1 - 1.5 hours at room temperature - about 70-72F. The dough should alsmost double in volume. If it didn't, let it proof a bit longer, until it does.
• Preheat the oven to 465F. Position the rack in the middle of the oven and place a metal baking panwith hot water just below it.
• When the dough about doubled in size, score it with a sharp blade or a lame top to bottom, about 1/2" inch deep.
• Transfer the bread pan with the dough to the middle rack in the oven and carefully pour a cup of hot water into the baking pan.
• Close the oven quickly and bake for 30-35 minutes. Remove the water pan after 20 minutes.
• Once done baking, let the bread cool on a cooling rack for 1 hour before slicing.

BAKING ESSENTIALS: ARTISAN BEER BREAD

Steps:

• PREP/PREPARE
• To make this recipe, you will need this Pasta Padre recipe. It is a yeasty "starter" dough, and it gives this bread its great depth of flavor. https://www.justapinch.com/recipes/bread/other-bread/baking-essentials-pasta-madre-mother-dough.html?r=5
• I am using a banneton to shape the bread; however, you can use whatever you have on hand. A banneton, or proofing bowl, gives artisan breads their distinctive shape during the final rise.
• You could knead this dough by hand (that is how Aunt Josephine did it), or you could use a stand mixer fitted with a dough hook. For this recipe, I will be using the latter method.
• Gather your ingredients (mise en place).
• Make the Pasta Madre, cover and let sit out on your countertop for 3 hours, or up to two days.
• When the Pasta Madre is ready, combine about 3 1/2 cups of flour with the salt in the bowl of a stand mixer.
• If you are using instant dry yeast, combine it directly with the flour and salt in the bowl of the stand mixer. If you are using active dry yeast you will need to "proof" it. Add the sugar to the 1/4 cup warm water, and then stir in the active dry yeast. After about 5 - 8 minutes you should see tiny clusters of chalky-looking bubbles appear on the surface. If you do not, your yeast is dead. Give it a proper burial and get some fresh yeast.
• Add the proofed yeast mixture and the oil to the flour, then pour in the Pasta Madre.
• If you did not proof the yeast, you will still need to add the 1/4 cup of water, along with the sugar, the oil, and the Pasta Madre.
• Attach the dough hook and set the mixer to slow speed. Stop a few times to scrape down the sides of the bowl and mix until most of the Pasta Madre and water has been incorporated into the flour. Then begin adding the beer just a bit at a time and allow it to incorporate into the flour.
• You will probably not need all of the beer, so just add a bit at a time.
• Stop mixing when the dough is smooth, and begins climbing up the hook, about 5 - 6 minutes.
• Remove the dough, place it on a clean surface, sprinkle with a bit of flour, and knead it for 3 - 4 minutes. If it is sticky wet, add more flour, a bit at a time.
• When finished, it should be slightly sticky, but not enough to stick to your hands.
• Add a bit of oil to a bowl, toss in the dough, and turn to coat with the oil.
• Cover and place in a non-drafty corner of your kitchen until doubled in size.
• Punch down, then place it on a clean surface, dust with a bit of flour and knead for 1 - 2 minutes.
• I find kneading dough to be quite therapeutic. And right now, we can use all the therapy we can get.
• Add it to your shaping bowl. I am using what is called a banneton. It is a wooden bowl fitted with a cloth insert. I sprinkle some flour on the cloth and lay the dough right in the middle.
• Cover and allow to rise, until it is almost to the top of the bowl, about 1 - 1 1/2 hours.
• While the dough is rising place a rack in the middle position and preheat the oven to 375f (190c).
• Carefully turn the bowl over onto a parchment-lined baking sheet.
• The easiest way I have found to accomplish this is to place the baking sheet on top of the bowl, and then slowly turn it over; being careful not to deflate the bread in the process.
• Remove the bowl, and the cloth covering.
• If you want to get fancy you could cut slits in the dough with a sharp knife or a lame.
• Bake in the preheated oven until golden brown or has an internal temperature of 190f (88c), about 1 hour.
• A baker's tip on how to tell if this type of bread is ready, is to tap the bottom with your knuckles... it should sound hollow.
• PLATE/PRESENT
• It is bread... Make sandwiches, toast for breakfast, whatever. Enjoy.
• Keep the faith, and keep cooking.

BREAD ESSENTIALS: ARTISAN BEER BREAD

Steps:

• PREP/PREPARE
• To make this recipe, you will need an ovenproof pot, about 10 inches (25cm) in diameter, with a tight-fitting lid. If you have a Dutch oven, that would be ideal.
• The nutritional yeast adds depth to the bread, and the vinegar gives it a bit of a tang.
• Gather your ingredients (mise en place).
• Add all the dry ingredients, plus the nutritional yeast, if using, to a large bowl, and whisk to combine.
• Add all the wet ingredients, plus the vinegar, if using, and mix together with a fork.
• It will be shaggy and sticky.
• Cover with some cling wrap, or a tea towel and stick in a non-drafty corner of the kitchen until doubled in size.
• I turned on one of my ovens for about 30 seconds (to take the chill off) and stuck in the dough. It took a bit over two hours to double.
• Scrape the dough onto a lightly floured surface, sprinkle on a tad of flour, and use a bench scraper, or spatula to fold it in half. Turn the dough ninety degrees, flatten out a bit, then flour and fold. Do this two more times.
• You are not kneading the dough just... just flouring and folding.
• Move the dough onto a large piece of parchment paper, and shape into a round loaf.
• Place a rack in the bottom position, put the empty pot into the oven, and preheat to 450f (230c), for 30 minutes. You do not need to include the lid.
• Carefully remove the hot pot, then pick up the dough by the edges of the parchment paper, and lower into the pot.
• Add the lid, and then place into the preheated oven for 30 minutes.
• Then, remove the lid and bake for an additional 10 minutes, or until the crust is golden brown.
• Allow the bread to rest for about 20 minutes before cutting into it.
• PLATE/PRESENT
• Use for sandwiches, serve with your next meal, or just cut off a piece and slather with some sweet butter. Enjoy.
• Keep the faith, and keep cooking.