Beer bread in a cast iron pot

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Preparation

200 g white flour
230 g dark wheat flour
1 tbsp salt
1 tbsp malt extract, in powder or liquid form
100 ml beer
250 ml water
5 g yeast, fresh
Mix all the ingredients together to form a thick dough. This takes about 2 minutes as the dough is more moist than traditional bread dough.
Cover the bowl with cling film and weigh down with a plate. Allow to proof overnight at about 18 °C.
The next day take the dough out of the bowl. Using a little flour, flatten and fold the dough several times. Leave to rest under a dry, floured tea towel for 15 minutes.
Shape the dough into a ball, wrap the dough loosely in a tea towel and allow to proof for another 2 hours.
Place the empty cast iron pot on the wire shelf in the cold cooking space and preheat the pot and the appliance.
在 顶部加热/底部加热 期间为 230 20 分钟°C
准备
With the aid of the tea towel, place the dough in the hot pot and put the lid on. Bake.
在 顶部加热/底部加热 期间为 230 30 分钟°C
Remove the lid and continue to bake.
移走盖子
在 顶部加热/底部加热 期间为 210 20 分钟°C
After baking, immediately turn the bread out of the tin to cool.

小费

Malt extract is available from Reformhaus. It can be substituted with the same amount of honey.

  • Cast iron pot, ø24 cm
  • Wire shelf
数量 食材
1 tbsp salt
250 ml water
5 g yeast
100 ml beer
200 g white flour
230 g dark wheat flour
1 tbsp malt extract

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