1 Kg Unkeler – Beer Bread

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

500 g flour, dark wheat flour type 1050 or rye flour type 1150
500 g flour, wheat flour, type 405
600 ml beer, lukewarm, malty, dark
20 g yeast, crumbled, fresh
20 g salt

Instructions

Preparation for the sourdough:
Mix the yeast with 3 tablespoons of beer. Mix with 1 tablespoon of dark flour to form a thick dough. Dust with a little flour. Cover with a cloth and let rise to double the volume for 30 minutes at room temperature.
Stir in 300 g of dark flour and remaining beer. Dust the surface with flour, cover the bowl with a cloth again.
Let the dough rise for 48 hours at a moderate temperature (not above 20 ° C).
The dough:
After the 48 hours, the remaining dark flour, the wheat flour type 405 and the salt are added to the sourdough. Knead everything together well. Cover and let rise at room temperature for 2 hours.
Knead the dough vigorously again. Let rise again covered for 1 hour.
Knead the dough vigorously again, now you can shape the dough into a loaf, or you can pack it in a box and let it rise for another 30 minutes.
Preheat the oven to 250 degrees. A bowl of water is placed in it so that a certain level of humidity can develop in the cooking space.
Now brush the loaf with water and bake for 30 minutes, then turn the heat down to 200 degrees. During the baking process you should inject water from time to time with a water syringe or something similar.
Bake bread for another 60 minutes. The baking times are approximate times as every oven is different. My bread had to bake for a long time. You should do the knock test before taking it out.
It works like this: You take the bread out of the mold or from the tin in your hand with a towel and knock on the bread from below. It should sound really hollow. If that is the case, you can now take it out and let it cool down on a wire rack. A nice steak or a good goulash soup goes well with it.
Good luck and bon appetit!

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