* Exported from MasterCook *
Bread, Sourdough Beer
Recipe By :King Arthur Flour Co.
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Hand Made
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Soaker
1 1/4 cups old-fashioned rolled oats -- or 1 cup malted
wheat flakes (for best flavor) (120g)
1/2 cup boiling water -- (113g)
Dough
1 cup ripe sourdough starter -- (227g)
1 1/8 cup beer -- an amber or dark ale is ideal (255g)
3 1/2 cups Unbleached All-Purpose Flour -- or Bread Flour (426g)
1 teaspoon instant yeast -- optional*
1 tablespoon honey -- (21g)
2 teaspoons salt
*See Tips
Featuring fermentation at its finest, this hearty bread combines
sourdough and beer in the most delightfully flavorful way possible.
Malted wheat flakes complement the malty flavor of the beer, while
honey adds a touch of sweetness. Additionally, our Artisan Bread
Flour facilitates shaping and enhances the loaf's texture, literally
rounding out its look, feel, and overall deliciousness.
PREP: 25 mins
BAKE: 40 to 45 mins
TOTAL: 8 hrs
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 (if using) 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.
Cover the dough and let it rest (autolyse) for 30 minutes.
After the rest, mix the soaker, honey, and salt into the dough until
evenly incorporated, about 1 minute on low speed of a stand mixer.
Turn the mixer up one speed and knead the dough until it's smooth and
supple though still somewhat soft and tacky, about 2 to 3 minutes.
When fully kneaded, cover the dough and let it rise for 1 hour.
Turn the dough out onto a floured surface and fold it over itself
several times, stretching it gently in the process. Return the dough
to the bowl, cover it again, and let it rise for another hour.
Repeat the stretching/folding process one more time, then return the
dough to the bowl to rise for a third and final hour.
At the end of the rise, turn the dough out onto a lightly floured
surface and gently shape it into a round. Place the dough on a
floured surface, cover it with lightly greased plastic wrap and let
it rest for 20 minutes.
After this rest, shape the dough into a tight round, and place it
seam-side up in a bowl lined with floured cloth, or a floured
brotform or proofing basket. Cover and let rise/proof for 2 1/2 to 3
hours in a warm place (or up to 4 hours if your house or kitchen is
cool), until it's puffy and jiggles in the bowl when you shake it gently.
About 60 minutes before the bread is ready to bake, preheat the oven
with a baking stone in it (if you have a stone) to 450F. For the best
crust, place an empty cast iron frying pan on the oven rack below the
stone to preheat.
When the loaf has risen, gently turn it out of the bowl or brotform
onto parchment. Slash the loaf several times with a sharp knife or
lame and slide the parchment directly onto the stone in the oven. If
you're not using a stone, turn the loaf out onto a parchment-lined
(or lightly greased) baking sheet, slash it, and place the baking
sheet in the oven.
Pour 1 cup of boiling water into the cast iron frying pan. Be sure to
wear good oven mitts to prevent steam burns.
Bake the bread for 15 minutes at 450F, reduce the oven temperature to
400F, and bake for another 25 to 30 minutes, until the loaf is crusty
and a deep mahogany brown. Remove the loaf from the oven and cool
completely before slicing.
Store leftover bread in a paper bag or loosely covered in plastic for
a few days at room temperature; wrap and freeze for longer storage.
Slicing the loaf before freezing it is a convenient way to have
single servings readily available.
Tips: Don't have any starter? Here's a recipe for homemade sourdough
starter. If you're making it from scratch, you'll need to feed it for
5 to 7 days before it's ready for baking. Want a head start? Purchase
our classic fresh sourdough starter - it'll be ready for baking about
24 hours after it arrives at your door. Looking for tips, techniques,
and all kinds of great information about sourdough baking? Find what
you need in our sourdough baking guide.
You know your starter is ripe and ready to leaven bread when it
doubles or triples in volume within 6 to 8 hours of being fed. If
your starter has been refrigerated, you'll need to give it a series
of feedings at room temperature to get it to this state. Depending on
the initial health of your starter, this may take just two or three
feedings spaced every 12 hours, or up to 5 to 7 days of feeding it
every 12 hours.
If you don't want to wait for your starter to be completely ripe, or
if you'd like a little added leavening insurance, add the teaspoon of
optional yeast to your dough. Note that the rising/proofing times
will be shorter with additional yeast, likely just 1 1/2 to 2 hours
for the first rise and 1 to 1 1/2 hours for the second.
S(Internet address):
https://www.kingarthurflour.com/recipes/sourdough-beer-bread-recipe
Yield:
"1 large loaf"
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Per Serving (excluding unknown items): 146 Calories; 1g Fat (4.3%
calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 239mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0828