At the Beer Bread
Carla Small
Time of realization: 24 hours
Degree of difficulty (1 to 5): 2
Ingredients for 2 pieces
700 g of total flour divided as follows
400 g of re-milled semolina (13 proteins)
300 g of wholemeal flour (13 proteins)
490 g of waizen or red beer
100 g of active licol
14 g of pink salt
1 teaspoon of honey or malt
black sesame seeds to taste
The decorations are made with the same mixture
Method
Autolysis of an hour and a half of all the flour with 420 g of cold beer.
After the autolysis I started kneading by adding the foamed licoli with a drop of water and honey.
Mix with the hook and slowly add all the remaining beer and finally the salt.
The dough will be well strung and elastic.
I made 2 series of folds in a bowl every 30 minutes, then passed into a transparent container that allows you to double it, I kept it for an hour at ta (25 ° C), then put it in the fridge overnight at 5 ° C.
Taken out of the fridge, I waited for the doubling, made 2 folds by 3 with a rest of 30 minutes, I divided the dough into two pieces of 450 g and I kept 80 g of dough for the decorations, then I formed and put in a basket for leavening. (if you want to attach the sesame seeds, immerse the loaves in the seeds and then place them with the seeds in contact with the basket, kept for an hour at ta (25 ° C) then in the fridge for 4 hours at 5 ° C or when doubled.
Turned over on parchment paper, I made the decorations by cutting them with molds and knife and attached with a little water.
Cooked in a pot
- 20 minutes at 250 ° C with lid
- 15 minutes at 190 ° C without lid
- 20 minutes at 160 ° C out of the pot
- 15 minutes at 150 ° C with a ventilated and draft oven
The loaves will be baked one at a time.
