Boulangeries (bread baking store) in Paris always offer you the varieties of breads : from something very traditional like French baguettes or croissants to many others like bread with raisins, bread with chocolate, even with curry…There is one bread that I’d love to create at home, in my kitchen – bread…à la bière, i.e bread made with beer. First I thought it could be a kind of bread made with fermented beer but actually the canned beer has been used instead of water during the production. Hope I’m right!
Anyway today I’m trying to make a no-knead-sourdough bread with beer, based on my “traditional” recipe and the only change – water will be replaced by a can of beer that I still have in the fridge after the party with friends last week. If you love what you see, you also can give it a try! It’s very good!
Step 1 Preparation for the Poolish (wet pre-ferments)
- Sourdough starter 100g (please check how to create sourdough starter here)
- White bread flour 100g
- Filtered or bottled water 100g
Mix all together at least 10 hours before bread-making or overnight in the room temperature.
Step 2 Preparation for sourdough bread
- The poolish (wet pre-ferments) 300 gr (that was prepared earlier)
- White bread flour 460 gr.
- Beer 230 gr.
- Vegetable oil 10 gr.
- Kosher salt 8-10 gr.
The first 45 minutes: Mix all ingredients together in a big bowl, with a scraper, then cover the bowl with cloth, leave it at the room temperature for the first 45 minutes.
The second 45 minutes: To stretch the dough, gently take one edge of the dough and stretch and fold it onto the top of the dough. Turn your bowl to the opposite side and do the same thing. Continue with the other two edges in the same way. After that flip your dough so the bottom is now the top, cover it for the second 45 minutes.
The third and last 45 minutes: do exactly the same thing as the second and let it sit for the third and the last 45 minutes. After 45 minutes the dough looks more fluffy, nice to touch as it’s soft so we need to handle it gently. After 3 times of 45 minutes, i.e nearly 3 hours to ferment the dough, now time to leave the dough in the basket and overnight in the fridge.
Next morning, take the dough out from the fridge, flip into the Dutch oven and leave it for about 15 minutes before baking. Don’t forget to preheat the oven at 250ºC for at least 20 minutes in advance. Bake for 35-40 minutes in the Dutch oven with lid on. I’m using Le Creuset. Baking bread in an iron bakeware like Le Creuset or other brands of Dutch oven will make bread more crispy, crusty, beautifully golden brown.