Beer Bread Sourdough Bread Rolls Or Pizza Crust Food

BEER BREAD (SOURDOUGH BREAD, ROLLS, OR PIZZA CRUST )

Steps:

• FOR FEEDING THE STARTER:.
• Weekly, or as often as every 3 days, feed the starter.
• Dissolve sugar and potato flakes in warm water.
• Add to the starter.
• ONLY If you are making starter for the first time, add the packet of yeast to the ingredients.
• Let set uncovered all day.
• That evening, remove 1 C and refrigerate remainder.
• FOR MAKING BREAD, ROLLS, OR PIZZA CRUST:.
• In a LARGE bowl (NOT metal), Mix together bread ingredients until well blended.
• Cover with dish towel and let set all night (up to 8 hours or more).
• Next morning: Punch down and turn out on floured surface.
• Dough will be sticky. Use enough flour to allow you to shape it, but don't knead more flour into the dough unless it is absolutely too gooey to manage.
• Divide into 3 sections and form loaves or make into rolls or press into pizza pan for pizza crust.
• Let raise for 5 hours or more.
• Bake 350 degrees for 30 minutes
• Brush tops with butter.

BEER PIZZA CRUST

Steps:

• Preheat oven to 450 degrees.
• Combine the flour, baking powder and salt in a large bowl and mix thoroughly.
• Pour in the beer and mix well.
• The dough will be sticky.
• Spread a handful of flour on your work surface and dump the dough onto it.
• Tiss the dough around to coat it with flour and prevent it from sticking.
• Knead it 2 or 3 times to make it pliable.
• Shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas.
• For a deep dish pie do not divide.
• Grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle.
• Brush crust with olive oil lightly and then add your sauce and toppings.
• Bake for 12- 15 minutes or until golden brown on top.

SOURDOUGH BEER BREAD RECIPE

Steps:

• Pour 345g of room temperature beer into a bowl and mix thoroughly to release the carbonation.
• Add 500g flour mixture to the beer and mix until thoroughly incorporated into a shaggy mass. Cover and let sit (autolyse) at room temp (~72F) for 2 to 3 hours.
• Combine 12 grams of salt, 75 grams of water, and 80g of starter, mix thoroughly and then add to the dough. Fold repeatedly until everything is thoroughly mixed together and dough begins to feel smooth.
• Cover mixing bowl and let sit for approximately 1 hour. Then fold the dough 8 times (8 single folds).
• Cover mixing bowl and let sit for approximately 12 hours at room temp (~72F) or until volume of dough doubles (optionally stretch and fold periodically).
• Turn out fermented dough on a lightly floured work surface and shape into your preferred loaf (boule, batard...) and then place dough into a well floured (rice flour is preferred) proofing basket; cover and let sit at room temperature (~72F) for about 1 hour.
• After 30 minutes or so, place your preferred baking vessel (I like to use a Breadtopia Clay Baker) in the oven and preheat to 500F (or your vessel's maximum safe temperature).
• With dough fully risen and oven pre-heated, gently transfer the dough from the proofing basket to the baking vessel, score the top of the loaf, and then bake at 500F with top on for 20 minutes.
• Turn oven temperature down to 450F and bake for 10 minutes.
• Remove the top of the baking vessel and bake for ~20 minutes or until color of crust is as desired and internal loaf temperature is at least 200F.
• Take the loaf out of the oven and place it on a cooling rack and let it cool at least 1 hour before cutting.

SOURDOUGH BREADSTICKS

Steps:

• Blend together the dry ingredients in mixing bowl; make a well in the center.
• Pour in sourdough starter and olive oil and mix on low; adding additional water and flour as needed.
• Optional: Add 1/2 cup grated parmesan cheese.
• Knead for approximately 6-8 minutes until dough is smooth and elastic.
• NOTE: For Pizza Bread Sticks: Add pepparoni and grated parmesan cheese once the flour has been incorporated (approximately 3 minutes after kneading started).
• Remove from bowl and form into a ball and place in a bowl that has been sprayed with non-stick cooking spray, turning once to coat the top.
• Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
• Turn dough onto floured work surface and gently pull (do not roll) into a rectangle approximately 16 x 8 x 1/2 inches.
• Using a pizza cutter, cut dough into 10-12 pieces.
• For Pizza Breadsticks; Cut each stick slightly wider, place mozzarella sticks in the center of the dough and fold over to totally encase the cheese with dough. (See Note Below).
• Place sticks 2 inches apart on pizza peel (or back of pizza pan) covered with parchment paper.
• Cover with a damp towel and allow to rise until doubled, about 45 minutes(this will vary depending on your sourdough starter and kitchen temperature).
• Place baking stone in oven and preheat to 375 degrees F.
• Bruh tops of dough with olive oil and sprinkle with preferred topping.
• Bake for 12-15 minutes until bottoms are light brown.
• Serve warm.
• Note: If you plan to freeze or serve later, bake plain,;cool on wire rack and store in plastic ziplock bag. Just before serving, brush tops with butter or olive oil and sprinkle on preferred topping and pop into a hot oven for a couple minutes.