Beer Bread


Working Method

Part 1
  1. Place all ingredients into mixing bowl.
  2. Mixing Spiral: 8 minutes slow, 4 minutes fast.
  3. Bulk ferment: 15 minutes.
  4. Scale: 400 g. Mould and rest for 30 minutes.
  5. Prove: 60 minutes at 40° C and 80% RH.
  6. Dust with flour and score the top with a sharp knife.
  7. Oven temperature: 250° C, decrease to 230° C.
  8. Bake for 30 minutes, open damper for the last 5 minutes of baking time.

Baking Overview

Tips and tricks

  • Cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.

About this recipe

Author: Chipkins Puratos

Complexity level:  


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