Beer Bread Pain à La Bière Recipes

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.