Best Sourdough Like Beer Bread French Type Recipes

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SOURDOUGH-LIKE BEER BREAD



Sourdough-like Beer Bread image

Make and share this Sourdough-like Beer Bread recipe from Food.com.

Provided by KimmieOH

Categories     Yeast Breads

Time 4h10m

Yield 1 Large Loaf

Number Of Ingredients 7

2 tablespoons vegetable oil
1/3 cup water
1 cup beer
1 1/2 teaspoons salt
3 tablespoons sugar
3 cups flour
1 package dry yeast

Steps:

  • Place ingredients in bread machine pan in the order suggested by the manufacturer.
  • Select White Bread setting, and then press Start.

SOURDOUGH BEER BREAD RECIPE



Sourdough Beer Bread Recipe image

So, thought I, what could be better than to put beer and bread together? And thus was born the experimentation that resulted in this recipe for Sourdough Beer Bread.

Provided by Galen Saturley

Number Of Ingredients 6

400 grams - Bread Flour
100 grams - Whole Wheat Red Fife Flour
345 grams - Any 12oz bottle of Beer. I used a Milk Stout brewed by Left Hand Brewing company
75 grams - Pure Water
80 grams - Sourdough Starter
12 grams - Salt

Steps:

  • Pour 345g of room temperature beer into a bowl and mix thoroughly to release the carbonation.
  • Add 500g flour mixture to the beer and mix until thoroughly incorporated into a shaggy mass. Cover and let sit (autolyse) at room temp (~72F) for 2 to 3 hours.
  • Combine 12 grams of salt, 75 grams of water, and 80g of starter, mix thoroughly and then add to the dough. Fold repeatedly until everything is thoroughly mixed together and dough begins to feel smooth.
  • Cover mixing bowl and let sit for approximately 1 hour. Then fold the dough 8 times (8 single folds).
  • Cover mixing bowl and let sit for approximately 12 hours at room temp (~72F) or until volume of dough doubles (optionally stretch and fold periodically).
  • Turn out fermented dough on a lightly floured work surface and shape into your preferred loaf (boule, batard...) and then place dough into a well floured (rice flour is preferred) proofing basket; cover and let sit at room temperature (~72F) for about 1 hour.
  • After 30 minutes or so, place your preferred baking vessel (I like to use a Breadtopia Clay Baker) in the oven and preheat to 500F (or your vessel's maximum safe temperature).
  • With dough fully risen and oven pre-heated, gently transfer the dough from the proofing basket to the baking vessel, score the top of the loaf, and then bake at 500F with top on for 20 minutes.
  • Turn oven temperature down to 450F and bake for 10 minutes.
  • Remove the top of the baking vessel and bake for ~20 minutes or until color of crust is as desired and internal loaf temperature is at least 200F.
  • Take the loaf out of the oven and place it on a cooling rack and let it cool at least 1 hour before cutting.

SOURDOUGH-LIKE BEER BREAD (FRENCH TYPE)



Sourdough-like Beer Bread (french type) image

Helen & Louis Rowell - this makes a great garlic bread

Provided by Christe Harwood

Categories     Savory Breads

Time 30m

Number Of Ingredients 8

2 c flour, bread flour preferred
2 pkg yeast
1/4 c sugar
1 1/2 tsp salt
1/2 c water
1 1/2 c warm beer
3 Tbsp oil
2- 2 1/2 c flour

Steps:

  • 1. In large bowl combine 2 c. flour, yeast, sugar and salt. Mix well.
  • 2. In saucepan heat to 120-130 degrees the water, beer and oil.
  • 3. Add to flour mixture and beat till all lumps are gone. Now add flour.
  • 4. Make a soft dough. Knead on floured surface till smooth and elastic, about 5 minutes. Place in greased bowl and cover. Let rise in warm place until light and doubled, about 1 hr. Divide into 2 parts.
  • 5. On lightly floured surface, roll or pat dough to a 7 x 11 rectangle. Start with longer side, roll up tightly pressing dough into roll with each turn. Pinch edges and ends to seal. Place seam-side down on greased cookie sheet (jelly roll pan). Let rise to light & double, about 30 minutes. Bake at 375 for 30-35 minutes until golden brown.

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