Photo by Gina Moore
Makes one loaf
12 ounces stout beer, or ale or lager
2 ounces water, or 2 more ounces beer
¼ teaspoon instant yeast
1 ½ teaspoons salt
3 ½ cups bread flour
In a large bowl add the beer, water and yeast and stir. Add salt and stir once more (mixture will foam, but that is a natural occurrence). Add flour and, using the handle of a wooden spoon, stir mixture until blended and pulling away from the sides. Scrape down the sides of the bowl to make sure all the flour is incorporated. Cover with plastic wrap and allow dough to rest for 12–18 hours at room temperature, about 70 degrees. If your kitchen is cooler than normal, put bowl in the microwave to rest.
Lightly flour a clean work surface and pour dough onto it. Sprinkle the dough and fingers with a little more flour and pat the dough down slightly. Roll and shape the dough into a ball or oblong loaf, depending on shape of the baking vessel being used. Generously spray vessel and place dough inside, seam side down. Cover dough and let proof 30–60 minutes until doubled in size and it does not readily spring back when poked with a finger. Score the top of dough in desired pattern using a lame or a sharp knife.
While dough is proofing, preheat oven to 400 F and place rack in lower third of the oven. When dough is finished proofing, bake for 40 minutes with lid on; remove lid and bake an additional 10–15 minutes until golden brown. Transfer to a cooling rack and cool completely.
TIPS/TECHNIQUES
Bread flour versus all-purpose flour. The difference between bread flour and all-purpose is the amount of protein. Bread flour has a higher protein content, which means the gluten will be more developed, thus you will get a higher rise in your finished bread. All-purpose flour is interchangeable in all these recipes.
Instant yeast versus active dry yeast. Instant yeast does not require hydration and can be added directly to the flour and salt ingredients. Active dry yeast must be activated in water before adding to the other dry ingredients. Instant yeast requires fewer steps and is virtually foolproof.
What is a lame? A blade used to score or slash the top of dough before it goes into the oven. The purpose of scoring the dough is to control the expansion and to prevent the dough from cracking.
Bread-baking vessels. There are a variety of bread-baking vessels on the market, including those in enamel, cast iron and clay. Choose your favorite. If you bake bread several times a week, you may choose to have a variety of shapes. The techniques are the same, no matter the shape or size.
- Round or oval enamel-covered cast-iron Dutch oven
- Cast-iron deep skillet or pot with cast-iron lid
- Oblong baker in clay or enamel
- Round bread cloche in clay
- Baking sheet
- Baguette divided bakers
Variety of uses. All these bread dough recipes can be used to make whole bread loaves, rolls, breadsticks and baguettes.
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