baking essentials: artisan beer bread

How To Make baking essentials: artisan beer bread

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  PREP/PREPARE
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  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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  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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  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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  Gather your ingredients (mise en place).
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  Make the Pasta Madre, cover and let sit out on your countertop for 3 hours, or up to two days.
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  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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  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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  Add the proofed yeast mixture and the oil to the flour, then pour in the Pasta Madre.
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  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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  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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  You will probably not need all of the beer, so just add a bit at a time.
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  Stop mixing when the dough is smooth, and begins climbing up the hook, about 5 – 6 minutes.
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  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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  When finished, it should be slightly sticky, but not enough to stick to your hands.
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  Add a bit of oil to a bowl, toss in the dough, and turn to coat with the oil.
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  Cover and place in a non-drafty corner of your kitchen until doubled in size.
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  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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  I find kneading dough to be quite therapeutic. And right now, we can use all the therapy we can get.
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  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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  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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  While the dough is rising place a rack in the middle position and preheat the oven to 375f (190c).
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  Carefully turn the bowl over onto a parchment-lined baking sheet.
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  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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  Remove the bowl, and the cloth covering.
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  If you want to get fancy you could cut slits in the dough with a sharp knife or a lame.
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  Bake in the preheated oven until golden brown or has an internal temperature of 190f (88c), about 1 hour.
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  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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  PLATE/PRESENT
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  It is bread… Make sandwiches, toast for breakfast, whatever. Enjoy.
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  Keep the faith, and keep cooking.
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