baking essentials: artisan beer bread

How To Make baking essentials: artisan beer bread

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  Step 1
  PREP/PREPARE
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  Step 2
  To make this recipe, you will need this Pasta Padre recipe. It is a yeasty “starter” dough, and it gives this bread its great depth of flavor. https://www.justapinch.com/recipes/bread/other-bread/baking-essentials-pasta-madre-mother-dough.html?r=5
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  Step 3
  I am using a banneton to shape the bread; however, you can use whatever you have on hand. A banneton, or proofing bowl, gives artisan breads their distinctive shape during the final rise.
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  Step 4
  You could knead this dough by hand (that is how Aunt Josephine did it), or you could use a stand mixer fitted with a dough hook. For this recipe, I will be using the latter method.
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  Step 5
  Gather your ingredients (mise en place).
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  Step 6
  Make the Pasta Madre, cover and let sit out on your countertop for 3 hours, or up to two days.
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  Step 7
  When the Pasta Madre is ready, combine about 3 1/2 cups of flour with the salt in the bowl of a stand mixer.
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  Step 8
  If you are using instant dry yeast, combine it directly with the flour and salt in the bowl of the stand mixer. If you are using active dry yeast you will need to “proof” it. Add the sugar to the 1/4 cup warm water, and then stir in the active dry yeast. After about 5 – 8 minutes you should see tiny clusters of chalky-looking bubbles appear on the surface. If you do not, your yeast is dead. Give it a proper burial and get some fresh yeast.
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  Step 9
  Add the proofed yeast mixture and the oil to the flour, then pour in the Pasta Madre.
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  Step 10
  If you did not proof the yeast, you will still need to add the 1/4 cup of water, along with the sugar, the oil, and the Pasta Madre.
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  Step 11
  Attach the dough hook and set the mixer to slow speed. Stop a few times to scrape down the sides of the bowl and mix until most of the Pasta Madre and water has been incorporated into the flour. Then begin adding the beer just a bit at a time and allow it to incorporate into the flour.
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  Step 12
  You will probably not need all of the beer, so just add a bit at a time.
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  Step 13
  Stop mixing when the dough is smooth, and begins climbing up the hook, about 5 – 6 minutes.
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  Step 14
  Remove the dough, place it on a clean surface, sprinkle with a bit of flour, and knead it for 3 – 4 minutes. If it is sticky wet, add more flour, a bit at a time.
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  Step 15
  When finished, it should be slightly sticky, but not enough to stick to your hands.
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  Step 16
  Add a bit of oil to a bowl, toss in the dough, and turn to coat with the oil.
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  Step 17
  Cover and place in a non-drafty corner of your kitchen until doubled in size.
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  Step 18
  Punch down, then place it on a clean surface, dust with a bit of flour and knead for 1 – 2 minutes.
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  Step 19
  I find kneading dough to be quite therapeutic. And right now, we can use all the therapy we can get.
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  Step 20
  Add it to your shaping bowl. I am using what is called a banneton. It is a wooden bowl fitted with a cloth insert. I sprinkle some flour on the cloth and lay the dough right in the middle.
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  Step 21
  Cover and allow to rise, until it is almost to the top of the bowl, about 1 – 1 1/2 hours.
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  Step 22
  While the dough is rising place a rack in the middle position and preheat the oven to 375f (190c).
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  Step 23
  Carefully turn the bowl over onto a parchment-lined baking sheet.
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  Step 24
  The easiest way I have found to accomplish this is to place the baking sheet on top of the bowl, and then slowly turn it over; being careful not to deflate the bread in the process.
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  Step 25
  Remove the bowl, and the cloth covering.
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  Step 26
  If you want to get fancy you could cut slits in the dough with a sharp knife or a lame.
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  Step 27
  Bake in the preheated oven until golden brown or has an internal temperature of 190f (88c), about 1 hour.
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  Step 28
  A baker’s tip on how to tell if this type of bread is ready, is to tap the bottom with your knuckles... it should sound hollow.
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  Step 29
  PLATE/PRESENT
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  Step 30
  It is bread… Make sandwiches, toast for breakfast, whatever. Enjoy.
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  Step 31
  Keep the faith, and keep cooking.
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