Sourdough Like Beer Bread Recipes

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer.
• Select White Bread setting, and then press Start.

Steps:

• Sourdough Build: Mix the first four ingredients together. Cover loosely and let sit at room temperature for 12 to 16 hours.
• Dough: Measure out 2 cups of the sourdough build mixture (discard extra).
• Add beer, salt, sugar and butter.
• Mix in the flours.
• Turn dough out onto a lightly floured surface and knead until it is smooth and satiny.
• Cover dough and let it rest for 20 minutes.
• Shape into desired loaf--freeform or pan loaf.
• Proof, covered, until dough doubles in size. this may take several hours.
• Preheat oven to 375°.
• Slash loaf with a very sharp blade.
• Bake for 30 to 50 minutes, depending on shape of loaf.
• Remove from pan (if used) and cool on wire rack.

Steps:

• Place all the ingredients in the machine following manufacture's directions. Program for basic white bread.
• Set the temperature control to Dark and press Start.
• Suggestion: to flatten beer, pour it into a small saucepan and heat it to a simmer. By the time the beer cools down, it will be flat.

Steps:

• BREAD MACHINE METHOD:.
• Have liquid ingredients at 80º F and all others at room temperature. Place into the pan in the order listed. Select a basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add beer, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool.
• MIXER METHODS:.
• Using ingredient amounts listed for the medium loaf, combine 1 cup flour, sugar, salt and yeast. Combine beer, water and oil; heat to 120 to 130ºF.
• HAMD-HELD MIXER METHOD:.
• Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
• STAND MIXER METHOD:.
• Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Beat 2 to 3 minutes. Using dough hook(s), gradually add enough remaining flour to make a firm dough. Use additional flour if necessary. Knead 5 to 7 minutes until smooth and elastic.
• FOOD PROCESSOR METHOD:.
• Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.
• RISING, SHAPING AND BAKING:.
• Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe (usually doubling in size 1-2 hours). Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly pressing dough into roll. Pinch edges and ends to seal. Place seam-side down on large greased cookie sheet (or pizza stone) sprinkled with cornmeal. With very sharp knife, make 3 or 4 diagonal slashes across top of loaf. Cover; let rise until indentation remains after lightly touching with the index finger. Bake in preheated 375ºF oven 30 to 40 minutes. Remove from cookie sheet or pizza stone; cool.

Steps:

• Pour 345g of room temperature beer into a bowl and mix thoroughly to release the carbonation.
• Add 500g flour mixture to the beer and mix until thoroughly incorporated into a shaggy mass. Cover and let sit (autolyse) at room temp (~72F) for 2 to 3 hours.
• Combine 12 grams of salt, 75 grams of water, and 80g of starter, mix thoroughly and then add to the dough. Fold repeatedly until everything is thoroughly mixed together and dough begins to feel smooth.
• Cover mixing bowl and let sit for approximately 1 hour. Then fold the dough 8 times (8 single folds).
• Cover mixing bowl and let sit for approximately 12 hours at room temp (~72F) or until volume of dough doubles (optionally stretch and fold periodically).
• Turn out fermented dough on a lightly floured work surface and shape into your preferred loaf (boule, batard...) and then place dough into a well floured (rice flour is preferred) proofing basket; cover and let sit at room temperature (~72F) for about 1 hour.
• After 30 minutes or so, place your preferred baking vessel (I like to use a Breadtopia Clay Baker) in the oven and preheat to 500F (or your vessel's maximum safe temperature).
• With dough fully risen and oven pre-heated, gently transfer the dough from the proofing basket to the baking vessel, score the top of the loaf, and then bake at 500F with top on for 20 minutes.
• Turn oven temperature down to 450F and bake for 10 minutes.
• Remove the top of the baking vessel and bake for ~20 minutes or until color of crust is as desired and internal loaf temperature is at least 200F.
• Take the loaf out of the oven and place it on a cooling rack and let it cool at least 1 hour before cutting.