Sourdough Malt Beer Bread Food

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 BEER BREAD (BREAD MACHINE)

Steps:

• Place all the ingredients in the machine following manufacture's directions. Program for basic white bread.
• Set the temperature control to Dark and press Start.
• Suggestion: to flatten beer, pour it into a small saucepan and heat it to a simmer. By the time the beer cools down, it will be flat.

SOURDOUGH NO-KNEAD BREAD WITH BEER

Steps:

• Dissolve yeast in 1/4 cup beer in a small bowl. Let stand until bubbly, about 5 minutes. Mix in remaining beer.
• Mix yeast mixture, 2 cups all-purpose flour, bread flour, sourdough starter, and salt in a large plastic container with a lid with a wooden spoon until well combined. Cover and let rise in a warm, draft-free place until doubled in volume, 2 to 4 hours, depending on the power of your starter.
• Dust a cutting board with 1 tablespoon all-purpose flour. Turn the dough out onto the board and knead with floured hands for 30 seconds. Shape into a ball.
• Line a small bowl with a piece of parchment paper larger than the bowl. Place dough in the bowl and cover with a clean dish towel; let rise until nearly doubled in volume, about 1 1/2 hours.
• Preheat oven to 450 degrees F (230 degrees C) after dough has been rising for 45 minutes. Place a lidded Dutch oven inside after 25 minutes and heat for 20 minutes.
• Remove hot Dutch oven from the oven using oven mitts. Place dough carefully inside, lifting it up with the parchment paper. Cut any parchment paper that is peeking out of the Dutch oven with kitchen shears. Cut a cross into the top of the bread using a sharp knife and dust with remaining 1 teaspoon flour. Cover with the hot lid.
• Bake bread in the preheated oven for 30 minutes. Remove the lid and continue baking until top is golden brown, about 10 minutes. Lift bread out of the Dutch oven with the parchment paper using oven mitts and tap the bottom; if it sounds hollow, bread is done. Let cool for at least 1 hour on a wire rack.

SOURDOUGH MALT BEER BREAD

Steps:

• Sourdough Build: Mix the first four ingredients together. Cover loosely and let sit at room temperature for 12 to 16 hours.
• Dough: Measure out 2 cups of the sourdough build mixture (discard extra).
• Add beer, salt, sugar and butter.
• Mix in the flours.
• Turn dough out onto a lightly floured surface and knead until it is smooth and satiny.
• Cover dough and let it rest for 20 minutes.
• Shape into desired loaf--freeform or pan loaf.
• Proof, covered, until dough doubles in size. this may take several hours.
• Preheat oven to 375°.
• Slash loaf with a very sharp blade.
• Bake for 30 to 50 minutes, depending on shape of loaf.
• Remove from pan (if used) and cool on wire rack.

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.