Bread kneaded with dark beer
40 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Pour room temperature beer into a bowl and add the other ingredients. Mix, transfer to a stand mixer and let it mix for 10 minutes. Turn out the smoothly kneaded dough onto a lightly floured surface, very lightly dust it with flour, cover with a tea towel or cling film to prevent drying, and let it rest for 60 minutes.
Preheat the oven to 250 °C. Dust a baking sheet with flour.
Divide the rested dough into two parts. From both parts, form loaves on a floured surface. Transfer them smooth side down (seam side up) into lightly floured proofing baskets and let them rise for 50 minutes.
Chef's tip
You steam the oven by preheating it and spraying water onto its walls with a spray bottle (for plants) until a cloud of steam forms. Then immediately place the baking sheet with the bread into it. Use flat (degassed) beer, unchilled. Instead of plain wheat flour, you can use plain bread wheat flour.