Beer Sourdough Loaf
Use beer as the liquid in my easy no-knead sourdough and you'll get a well flavoured loaf with a hint of beer, a good crust and the classic holey structure of a sourdough.
Ingredients
- 60 ml sourdough starter 60g if measuring by weight
- 400 ml beer
- 600 grams bread flour e.g. 50% white/25% malted grain/25% rye
- 2 tsp salt
Instructions
The night before you want to bake the bread:
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In a large bowl, add the salt to the flour
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Dissolve the starter in the beer.
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Stir the liquid mix into the flour then gradually bring together into a rough dough that should leave the sides of the bowl clean.
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Cover the bowl with cling film and leave overnight or 12-16 hours.
On the day of baking:
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Scrape the dough out of its bowl onto the floured worktop. If liked, stretch the dough by flattening then folding into thirds a few times to increase holes in finished loaf, otherwise simply shape to the proving vessel, cover with cling film and leave to rest 10 min.
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After 10 min you can stretch and fold again as above, or simply place the dough into a lined, floured proving basket/tea towel-lined bowl, cover with cling film and leave for 90 min.
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After 60 min preheat oven to 250C/500F/Gas 10 and put cast iron pot with lid into the oven.
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When the 90 min are up, carefully flip the dough from the proving basket into the pot, slash the top, replace the lid and put into the oven. Turn the heat down to 220C/425F/Gas 7. Bake for 30 min.
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Remove pot from the oven, take bread out and put bread directly on the oven shelf. Bake for 10-20 min until the bread is cooked through, turning down the oven if necessary to stop outside burning.
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Leave on a wire rack to cool.
Recipe Notes
Different flours will absorb varying amounts of water so you may need to increase or decrease the liquid measurements.