Baking Essentials Artisan Beer Bread Recipes

BREAD ESSENTIALS: ARTISAN BEER BREAD

Steps:

• PREP/PREPARE
• To make this recipe, you will need an ovenproof pot, about 10 inches (25cm) in diameter, with a tight-fitting lid. If you have a Dutch oven, that would be ideal.
• The nutritional yeast adds depth to the bread, and the vinegar gives it a bit of a tang.
• Gather your ingredients (mise en place).
• Add all the dry ingredients, plus the nutritional yeast, if using, to a large bowl, and whisk to combine.
• Add all the wet ingredients, plus the vinegar, if using, and mix together with a fork.
• It will be shaggy and sticky.
• Cover with some cling wrap, or a tea towel and stick in a non-drafty corner of the kitchen until doubled in size.
• I turned on one of my ovens for about 30 seconds (to take the chill off) and stuck in the dough. It took a bit over two hours to double.
• Scrape the dough onto a lightly floured surface, sprinkle on a tad of flour, and use a bench scraper, or spatula to fold it in half. Turn the dough ninety degrees, flatten out a bit, then flour and fold. Do this two more times.
• You are not kneading the dough just... just flouring and folding.
• Move the dough onto a large piece of parchment paper, and shape into a round loaf.
• Place a rack in the bottom position, put the empty pot into the oven, and preheat to 450f (230c), for 30 minutes. You do not need to include the lid.
• Carefully remove the hot pot, then pick up the dough by the edges of the parchment paper, and lower into the pot.
• Add the lid, and then place into the preheated oven for 30 minutes.
• Then, remove the lid and bake for an additional 10 minutes, or until the crust is golden brown.
• Allow the bread to rest for about 20 minutes before cutting into it.
• PLATE/PRESENT
• Use for sandwiches, serve with your next meal, or just cut off a piece and slather with some sweet butter. Enjoy.
• Keep the faith, and keep cooking.

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.