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Light beer bread (sourdough)

Light beer bread (sourdough)

Category: Sourdough bread
Light beer bread (sourdough)

Ingredients

dough
active rye sourdough 20 grams
light beer 100g
Peeled rye flour 100g
Dough
dough all
premium wheat flour 200 grams
wheat flour 2 grade 135 grams
light beer 215 gram
fine sea salt 8 grams
bran for molding bread

Cooking method

  • Dough.
  • Mix all ingredients and leave at room temperature for 12-18 hours.
  • Dough and pastries.
  • Mix all ingredients except salt until flour is moistened and leave for autolysis for 1 hour. Add salt and knead to a smooth dough. The dough will lag behind the walls, but smear along the bottom. Knead with a hook for about 5 minutes. Place in a greased container and leave to ferment for 2.5 hours. Stretch-fold 3 times in the first hour and a half every 30 minutes. Form a loaf of bread, roll in bran and place seam side up in a basket. Proof for 1 hour at room temperature and then 15 hours in the refrigerator. Preheat the oven to 240-250 degrees. We take out the bread from the refrigerator. We make cuts on the bread and immediately send them to the oven. Steam baked goods for the first 10 minutes. Then let off steam. reduce the temperature to 180 degrees and bake until tender. My total baking time was 40 minutes. Baked on the stone.
  • Light beer bread (sourdough)
  • Light beer bread (sourdough)

The dish is designed for

1 loaf weighing about 700 grams

Time for preparing:

5-6 hours

Cooking program:

oven

Note

Very aromatic bread. Only sourdough bread smells like that. There is a slight sourness. Good for any dish. It is very tasty even just with butter. Will take its rightful place in my small collection.
Recipe source here 🔗
Bake with pleasure!Light beer bread (sourdough)

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Light beer bread (sourdough)

Sonadora
Stunned! Angelahow good the bread is! And the crust, and the crumb, and the cuts somehow opened up! Eh, now would be a piece, yes with butter, and lightly salted salmon ...
ang-kay
Oh. Manyash, you wrote so appetizingly that salivation began to flow! : girl_haha: Thank you for stopping by for some bread.
barbariscka
Angela, what a delicious bread!
ang-kay
Thank you,Vasilisa! : girl_love: Something you haven't seen for a long time? Or did I miss it?
barbariscka
Yes, no, Angela, didn’t miss ... Something there was no time and mood to write So I admired your bread ...
ang-kay
: a-kiss: Cheer up! I am waiting for you with your wonderful recipes!
Vilapo
Angela,, gorgeous bread, looks amazing in that delicious, no doubt about it !!!
Leska
Angela, 5 +++ for bread!
And the beer smell is not present in the finished bread (almost a bottle)?
Creamy
I confirm that bread on light beer is awesomely tasty and aromatic. There is no beer smell. I baked in the Baltic and Czech.
ang-kay
Lenochka, Leska and Alevtina,thank you dear ones for such a rating. : girl_love: The bread is really fragrant and tasty, despite the sourness. You can try to speed up all the processes with the help of yeast, but did not want to this time, I decided to do everything without "tricks". : girl_haha: The beer smell was felt only during fermentation, and completely disappeared during baking. I baked on the cheapest beer that there is, and the dough was generally kept on beer, which was three hundred years old at lunchtime (somehow in winter I bought and opened it for the test)
nenasha
Here is my handsome Light beer bread (sourdough) and cut Light beer bread (sourdough) Hell is not without incident. At first, the salt spilled immediately upon mixing,: wow: so autolysis took place with the salt.Then I forgot to switch the oven to the upper-lower ten mode, as I installed the lower ten from the previous baking, so bread and baked on it. However, the result was pleasing in spite of everything. I'll be more careful next time
ang-kay
Natalia, a beautiful bread turned out. I am glad that I liked the recipe and came in handy. Thanks for sharing. Peks for health!
 

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