Sourdough No Knead Bread With Beer Recipes

Steps:

• Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
• Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
• Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
• Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place a small loaf pan of warm water on a lower rack to humidify the oven.
• Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
• Transfer to a cooling rack. Let cool completely before slicing and serving.

Steps:

• The evening before you want to bake your bread, mix rye flour, salt, beer, 2 cups plus 3 Tbsp. (270 g) bread flour, and ½ cup cold water (65°F-70°F) in the bowl of a stand mixer until a wet, sticky dough forms. Cover with a kitchen towel and let rest 20 minutes. (Resting here allows the flour to hydrate and promotes elasticity and gluten development in the dough.)
• Fit bowl with dough on stand mixer fitted with dough hook. Add molasses and yeast and mix on low speed to combine, 1-2 minutes. Increase speed to medium and mix 2 minutes to develop the dough. (Alternatively, you can mix by hand in a medium bowl with a sturdy rubber spatula or dough whisk.) If dough seems dry, add 1-2 Tbsps water.
• Transfer dough to a clean medium bowl and cover with a kitchen towel or plastic wrap. Let sit at room temperature overnight (12 hours).
• The following day, transfer dough to a lightly floured surface. Gently flatten into a rough square, then bring all 4 corners to the center and pinch together with your fingers. Turn dough over and, using a bench scraper or your hand, push edges of dough under loaf toward the center while rotating to create tension across the top to shape into a ball. Using your hands and dusting with flour as needed, gently rotate ball against surface to tighten further and seal bottom. Generously flour proofing basket with rice or bread flour and invert dough into basket so seam side is up. Cover with a kitchen towel and let sit until dough no longer springs back when poked with your finger, 2-3 hours.
• About 30 minutes before baking bread, place a rack in middle of oven and set Dutch oven with lid on it. Preheat oven to 450°F.
• Cut a round of parchment paper a few inches wider in diameter than the ball of dough. Invert proofing basket onto parchment to release dough (dust off excess flour if desired). Using a lame or a sharp paring knife, cut a crosshatch pattern about ½" deep on surface of dough. These cuts will serve as steam-release vents when the bread expands in the oven.
• Using oven mitts, place preheated (very hot!) Dutch oven on a heat-resistant surface and remove lid. Using parchment paper as handles, carefully place dough inside Dutch oven. Cover and bake 30 minutes. (Covering helps retain enough steam inside the pot to allow the surface of the bread to remain supple and expand.)
• Remove lid and continue to bake bread until crust is a dark mahogany brown and an instant-read thermometer inserted into center registers 200°F, 15-20 minutes (removing the lid allows the bread's exterior to caramelize and bake into a chewy crust). Using oven mitts, carefully remove pot from oven. Gently invert bread onto a wire rack and let cool before slicing.

Steps:

• Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
• Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
• Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
• Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
• Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
• Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.
• Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.