Country Beer Bread

Corey Siegel

Ingredients (Preferment)

  • 1250 g – Bread Flour
  • 1250 g – Whole Wheat Flour
  • 1500 g – Water
  • 45 g – Salt
  • 13 g – Yeast

Ingredients (Final Dough)

  • 2500 g – Bread Flour
  • 950 g – Water
  • 950 g – Local Beer
  • 45 g – Salt
  • 40 g – SAF Yeast / 150 g Yeast from Beer Production
  • Entire Pre-Ferment from above
Country Beer Bread by Corey Siegel

Procedure

In a mixer combine all of the ingredients for the preferment except for the salt and mix for 4 minutes.

Add the salt and continue to mix for 4 additional minutes.

Transfer the dough to a large container and allow to sit out at room temp for 12 hours.

Next, for the final dough, add the flour, yeast, water and beer and mix for 4 minutes.

Add the preferment in chunks so it evenly distributes into the dough and mix for 4 minutes.

Transfer to a large container and allow to bulk ferment for 4 hours, folding the dough every 30 minutes.

Portion the dough into 900 g, shape them and place in baskets seam side up with a towel over them for 3 hours.

Flip out onto frying griddle tray (combi oven accessory) and score the bread.

  • Phase 1: combi 500°F / 100% steam / 1 minute
  • Phase 2: combi 450°F / 100% steam / 20 minutes
  • Phase 3: combi 400°F / 100% steam / 10 minutes
Country Beer Bread 2017-12-18T14:26:36+00:00 Electrolux Professional