Sourdough Malt Beer Bread Recipes

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.

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.

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.