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Sourdough Beer Bread (Schwarzbierbrot). I wanted this bread to have a strong taste of both beer and sourdough, so I chose to put a larger amount of starter straight away, without mixing a levain. Sourdough Beer Bread Using my no-knead, overnight method produces a well flavoured bread with a hint of beer, a good crust and the classic holey structure of a sourdough. As I explained in my post about No-knead Sourdough I love baking homemade bread and have gradually developed a method that consistently works for me and fits in with my life.

According to some people, cooking is indeed things which is quite soft. Besides they are indeed like cooking and have ability cooking that is very good, they are also creative in integrating each dish so that it becomes food luscious. But there are those who cannot can cook, so they must ask and see recipes that are simple to follow.

Sourdough Beer Bread (Schwarzbierbrot) The combination of sourdough and dark beer/ale will give you a beautiful, rustic bread with a darker, crisp crust and wonderful aroma. This slow-rise bread also includes sourdough so you will need some. And thus was born the experimentation that resulted in this recipe for Sourdough Beer Bread.

You can cook Sourdough Beer Bread (Schwarzbierbrot) use 16 ingredients and 14 the steps. Here guides how you cook it.

The main ingredient Sourdough Beer Bread (Schwarzbierbrot) as follows:

  1. Prepare of SOURDOUGH PRE-DOUGH:.
  2. Provide 120 g of Rye flour.
  3. You need 110 ml of water (slightly less than 1/2 cup).
  4. Provide 1 Tbsp of sourdough starter/mother (12 g).
  5. Prepare of POOLISH PRE-DOUGH:.
  6. Provide 110 g of whole wheat or whole grain spelt flour.
  7. You need 110 ml of water (slightly less than 1/2 cup).
  8. Provide 2 pinches of active dry yeast.
  9. Prepare of MAIN DOUGH:.
  10. Prepare 1 batch of each Finished sourdough + poolish from above.
  11. Provide 270 g of bread flour.
  12. Provide 115 g of dark beer or brown ale (1/2 cup).
  13. Provide 2 g of active dry yeast (1/2 tsp).
  14. Provide 10 g of kosher salt (2 tsp).
  15. Prepare 10 g of honey, optional (2 tsp).
  16. You need 1 handful of each flaxseed and sunflower seeds (optional).

Please do experiment with different flour combinations and ratios in place of the bread flour and whole Red Fife I listed in the ingredients below and let us know how it affects your results in the forum/comments. For instance, a rye sourdough starter may make an interesting bread with a hoppy IPA beer. Have fun with this recipe and experiment to your heart's content. The recipe is designed to create two medium-sized loaves and you can freeze one either after the first rise or once it has been baked.

How to Make Sourdough Beer Bread (Schwarzbierbrot)

  1. In separate bowls, mix together the ingredients for the Sourdough Pre-dough and the Poolish Pre-dough. Cover each bowl with plastic and let it at room temp for about 20 hours..
  2. After 20 hours the Sourdough Pre-dough should be a little frothy and bigger. The Poolish Pre-dough will be bubbly and bigger..
  3. In a large bowl, mix together the two pre-doughs and the rest of the ingredients (except for flaxseed and sunflower seeds) until it comes together into a sticky lumpy dough..
  4. Remove the dough onto a well-floured cutting board and knead with the palm of your hands: push the dough down with your hand, fold in over itself and push down again, rotating as you go..
  5. Knead for 15-17 minutes. The dough will become more elastic and smooth. If it sticks a lot to the surface or your hands while kneading, dust with a little more flour and scrape up the dough from the surface to incorporate back in..
  6. If mixing in flaxseed/sunflower seeds, gradually knead them into the dough after the 15 minutes of kneading..
  7. Form into a ball and return to the bowl. Cover with plastic and let rise for 2 hours at room temp (the the dough over itself after 1 hour and return to bowl)..
  8. After 2 hours of rising, remove the dough, turn upside down and fold the sides up to form into a ball again (this helps make sure the exposed part of the dough's skin gets moistened again. Let sit for 20 minutes covered with wrap..
  9. Form the round dough into a long, cylindrical loaf. Place it fold-side down on parchment paper and let rise for another 30 minutes..
  10. Meanwhile preheat oven to 480°F/250°C. Place a shallow pan at the bottom rack which we'll use to create steam later. (prepare some boiling water for this too).
  11. When ready to bake, cut a 1 cm deep slit down the center of the bread. (I sprinkled the top of my bread with flaxseed, but I don't recommend this because it got too dark during baking)..
  12. Place the loaf on the center rack on a baking sheet and pour boiling water into the pan below it. Bake for 10 minutes, then carefully remove the tray of steaming water. Turn oven down to 430°F/220°C and bake for 30-35 minutes until the crust is dark and crisp..
  13. Remove from oven and let cool on a rack for about 1 hour..
  14. Slice and enjoy with butter, cheese, or your favorite accompaniments with bread :).

Today's recipe is for classic, glorious sourdough bread. It remained a popular bread in Europe even during the Middle Ages, and it was so popular during the California Gold Rush that " Sourdough Sam " became synonymous with the San Francisco area. Gently turn the dough out onto a lightly floured surface, pressing out the air bubbles. Shape into a boule by tucking the edges under itself, then gently rotating the dough on the surface to form a taught outer layer of dough.(Here's a quick video of how to shape a boule.)For an oval-shaped loaf, roll the boule seam-side-down, between the pads of your hands and the counter to elongate. Place ingredients in bread machine pan in the order suggested by the manufacturer.