1015 minutes
A rustic and flavorful bread made with beer, perfect for any occasion.
teaspoons
Instant Yeast
teaspoons
Water (room-temperature), room-temperature
cups
Mild-flavored Beer (lager), room-temperature
tablespoons
tablespoons
Vegetable Oil Spray
0 spray
1. Mix & Rest
In a large bowl, whisk together the flour, salt, and instant yeast. Add the room-temperature water, beer, and distilled white vinegar. Use a spatula to fold the mixture until it comes together into a shaggy dough ball. This dough needs to rest for 8 to 18 hours at room temperature, covered with plastic wrap. The long resting time allows the gluten to develop naturally, which results in a complex flavor and an airy texture.
2. Knead
After the dough has rested, turn it out onto a lightly floured counter. Knead it gently about 10 to 15 times until it forms a smoother dough. This minimal kneading helps to create a uniform texture without overworking the dough.
3. Shape
Shape the dough by pulling the edges into the middle to form a tight ball. This step helps to build surface tension on the dough, which is crucial for a good rise.
4. Prepare for Second Rise
Lay an 18 by 12-inch piece of parchment paper in a 10-inch skillet and spray it with vegetable oil. Place the shaped dough ball onto the oiled parchment and lightly spray the top of the dough with more vegetable oil. Cover the dough loosely with plastic wrap and let it rise for about 2 hours, or until it has doubled in size. The oiled parchment ensures that the dough does not stick, making it easier to handle later.
5. Preheat Dutch Oven
While the dough is rising, adjust your oven rack to the lower-middle position. Place your Dutch oven with its lid inside the oven and preheat to 425°F for about 30 minutes. Preheating the Dutch oven creates the perfect environment for baking, as it traps steam and helps form a thick, crispy crust.
6. Slash & Bake
Once the dough has risen, lightly dust the top with flour and use a sharp knife to slash an X on the surface. Carefully transfer the parchment paper and dough into the preheated Dutch oven. Cover with the lid and bake. Start checking the bread at around 30 minutes, but it may need additional time. The loaf should be golden brown and sound hollow when tapped. The steam from the covered Dutch oven helps the dough rise evenly and develop a beautiful crust.
Avoid overmixing to prevent a tough loaf. Mix until just combined for a tender crumb; the batter should be lumpy.
Select a beer that complements your desired flavor profile. Dark beers for robustness, pale ales or wheat beers for mildness, at room temperature for better ingredient interaction.
Preheat your baking vessel, like a cast iron skillet or Dutch oven, for a crusty exterior and moist interior, mimicking a baker's oven.
Ensure fresh baking powder is used for optimal rise, as beer bread relies on its interaction with the beer's carbonation.
Use high-quality, preferably bread flour for a better rise and chewy crumb. Mix in whole wheat or other grains for rustic texture.
Comments (0)