Alsatian bread with beer crust

Category: Sourdough bread

Kitchen: german

Ingredients
Rye sourdough 100%	250 g
Wheat flour	500 g
Rye flour	250 g
Mashed potatoes	250 g
Water	500 g
Dry yeast	5 g
Salt	15-20 g
For the beer crust:
unfiltered beer	170 ml
Rye flour	100 g
dry yeast	2 g
salt	2 g

Cooking method

This bread contains 43% rye flour and a wonderful crispy aromatic crust, cooked with beer. Maybe not on the native Alsatian beer, but it's still delicious. And the triangular shape of the bread gives us a large number of humpbacks, which is also pleasing. Of course, bread can also be baked with an ordinary loaf, but it seems to me that the traditional form affects the taste as well.
The bread recipe belongs to a professional baker, I met him in Elena's LiveJournal 🔗
Baking 1/2 ingredients. The flour in the dough is peeled, the crust is made from whole-grain rye flour. Yeast was used pressed in an amount of 4 g per dough and 2 g per crust dough.
I made mashed potatoes from boiled potatoes. I mixed it with sourdough, added all the other ingredients, and kneaded the dough in a planetary mixer.
The original recipe recommends kneading all the ingredients without salt and mashed potatoes for 3-5 minutes. Then add salt and puree and knead for another 5-7 minutes.
I kneaded in both ways and did not notice the difference.
I advise you not to pour water all at once, since the dough can turn out to be liquid. I have reduced the amount of water by 30 g for half the dough.
The dough should be soft, but not thin, so that you can collect it into a ball.
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Fermentation - 1 hour at room temperature until the dough is doubled.
Divide the fermented dough into parts. Rest for 10-15 minutes under a hood.
During this time, you can prepare the dough for the beer crust. Combine all ingredients in a bowl.
Shape the main dough into a triangle
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Place seam side down on baking paper and cover with crust dough. Sprinkle with rye flour on top.
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Proofing - 1 hour. Perhaps now in the heat it is worth reducing the proofing to 40 minutes.
Bake for 10-15 minutes with steam at 250 ° C, then reduce to 200 ° C and bake for another 30 minutes. For a crisper crust, you can leave the bread in the switched off oven for a while.
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Cooking program:

Baking in the oven

Note

On hot summer days, you once again do not want to drive the oven and heat the apartment. But as the number of beer grows considerably, I remembered a recipe that I had noticed a long time ago and, despite the weather, decided to bake it. I liked the bread so much that I repeat it several times already. I wish you all delicious bread !!!