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Beer bread

    1h 35min

    medium

    vegetarian

    pescetarian

Składniki

12 Porcje
  • 280 ml dark ale

  • 6 G fresh yeast

  • 1 Łyżeczka honey

  • 1 Łyżeczka salt

  • 140 G type 1050 wheat flour

  • 240 G type 550 wheat flour

    European, German

    bread & rolls

    cereals containing gluten

    gluten, alcohol, sugar, histamine

    stand mixer with dough hook, proving basket (22 cm), pizza stone

Przygotowanie

  • Knead the dough

    Place all the ingredients except the salt in a mixing bowl and knead for 7 minutes using a mixer to form a smooth dough. Add the salt and knead for 3 minutes.

    Cover the dough with a tea towel and prove at room temperature for about 3 hours or wait until the dough has doubled in size.

  • Składniki

  • 220 G type 550 wheat flour, 140 G type 1050 wheat flour, 280 ml dark ale, 6 G fresh yeast, 1 Łyżeczka honey, 1 Łyżeczka salt

  • Fold the dough

    Place the dough on a floured work surface.

     

    Fold one side of the dough inwards with one hand. Turn the dough slightly and repeat this process all the way round until an even ball is formed.
  • Składniki

  • 10 G type 550 wheat flour

  • Prove the dough

    Place the dough folded side up in a floured proving basket and leave to rise for 1 hour until it has roughly doubled in size.

  • Składniki

  • 10 G type 550 wheat flour

  • Preheat the oven

    Place the pizza stone in the oven.

     

    Preheat the oven to 230 °C (fan-assisted).

  • Bake the bread

    Line the hot pizza stone with baking paper, add the dough and spray with a little water.

    Bake the bread for 10 minutes. Then lower the temperature to 200 °C (fan-assisted) and bake for another 40 minutes.

  • Finishing touches

    When done, take the bread out of the oven and leave to cool before slicing.

Wartość odżywcza na porcję

kcal

114.42

Białko

3.63 G

Olej/tłuszcz

0.42 G

Węglowodany

22.29 G

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