Rustikales Bierbrot

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Rustikales Bierbrot - or Rustic Beer Bread. A sourdough-like rustic loaf, but yeasted, and with the addition of beer for colour, taste and flavour.

INGREDIENTS

550 gms strong white bread flour

10 gms fine sea salt

340 gms beer (room temperature). Any beer will work, but I'm using stout for this demonstration

7 gms olive oil

7 gms instant active yeast

METHOD

Add the beer, oil and salt to a large bowl and stir well. 

Stir in half the flour. Mix and then add the yeast and the remaining flour. 

Bring together to a sticky mix. 

Knead for at least 10 minutes until you have a soft and silky dough. 

Kneading can be completed by hand, with a mixer (start on low speed and then increase to medium), or by using the dough/pizza mixer programme on a bread machine. 

Transfer the dough to a lightly oiled bowl, cover and leave in a warm place until it has doubled in volume. Depending on the temperature, it may take anywhere between one hour and two hours. 

Tip the dough out onto a lightly floured board. De-gas it (knock back) with enthusiasm and then bring the edges into the middle, turn it over and work it into a tight ball. It's worth spending a little time on making sure the dough ball is tight with a good surface tension. 

I've divided the dough into two and made two separate boules. 

Place the dough ball on a prepared baking sheet, Slash the dough with an 'X' across the top, cover with a tea towel and leave to increase in volume until it has doubled. 

Remember, you are slashing the dough BEFORE the second proof

Preheat your oven to 200⁰C (390F). Add a bowl of hot water to create steam. 

Bake the loaf for 20 minutes. Then, drop the heat to 190⁰C for the last ten minutes. It should be golden brown and hollow when tapped underneath 

Cool on a rack. 

Serve sliced with meat and cheese or to accompany a hearty soup or goulash. 

Happy baking.