NTMB: Beer bread, semi-finals
beer bread happiness!
So here are the measurements I used to get what think is my best loaf yet. Cheapass and Georgie agree.
recipe adapted from Kneadlessly Simple.
15 oz AP flour
1/4 tsp yeast
1 tsp salt
1 generous tbs brown sugar
10 oz beer
2 tsp vinegar
mix all ingredients, spray with cooking oil (be sure to get both sides), cover loosely and let rise 10-12 hours.
using an oiled spatula, fold the dough in on itself until mostly punched down. spray as needed and cover again. let rise another 8 to 10 hours.
generously coat pan or parchment paper with corn meal or flour. shape dough into ball (more or less). it’s ok if you lose some fluff at this point. sprinkle top with more corn meal or flour and cover with cotton dish cloth. let rise 2 more hours.
preheat oven and cast iron pot to 450F, about 15 to 30 minutes. when dough is ready, invert into pot, lower oven temp to 400F and bake 25-30 minutes. remove top and bake 10-15 minutes longer.
cool on rack.
notes: next loaf I’m using 18 oz flour, 12 oz beer. will continue to fiddle with the vinegar, maybe subbing out lemon juice instead.
