Sourdough Beer Bread Recipes
SOURDOUGH BEER BREAD RECIPE
So, thought I, what could be better than to put beer and bread together? And thus was born the experimentation that resulted in this recipe for Sourdough Beer Bread.
Provided by Galen Saturley
Number Of Ingredients 6
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-LIKE BEER BREAD
Make and share this Sourdough-like Beer Bread recipe from Food.com.
Provided by KimmieOH
Categories Yeast Breads
Time 4h10m
Yield 1 Large Loaf
Number Of Ingredients 7
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer.
- Select White Bread setting, and then press Start.
SOURDOUGH BEER BREAD (BREAD MACHINE)
I found this online recently, but don't remember where, so the credit for this simple,lovely textured, and delicious bread goes to someone else. It was my husbands first attempt at breadmaking (of any kind) and it turned out so fabulous!It's a simple basic bread that smells and tastes delightful. We served it with a homemade Garlic butter spread. My husband set the opened beer out the night before to go flat.Time is approximate.
Provided by half yank
Categories Yeast Breads
Time 3h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 143.6, Fat 2.6, SaturatedFat 0.3, Sodium 292.1, Carbohydrate 25.4, Fiber 0.9, Sugar 1.1, Protein 3.5
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- Mix sourdough starter and room temperature beer in your KitchenAid mixer bowl. The beer will foam up.
- Add sugar, salt and flour, and combine using your mixer dough hook attachment until it has achieved a soft dough. Knead for 3-4 minutes in the mixer bowl, then cover and allow to rise, 2-2.5 hours. When you push the dough with your finger the indentation should remain.
- Dump the dough on a lightly floured surface and cut into two (if you desire two smaller loaves). Shape each into a round or oblong loaf on top of a large piece of parchment paper; loosely cover.
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- To make the soaker: Put the wheat flakes or oats in a heatproof bowl, and pour the boiling water over them, stirring to combine. Allow to cool while you start to prepare the dough.
- If you're measuring your sourdough starter using volume rather than weight, stir it down before measuring. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine the starter, beer, flour, and yeast in a large bowl and mix well – by hand or mixer – until all the flour is moistened, and the dough has formed a cohesive, somewhat sticky mass, about 3 minutes on low speed of a stand mixer.
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