Beer Bread Boules

20141221_221014

I just put an oatmeal stout on tap and seem to be working beer into all my cooking these days (hefeweizen crepes seem to be a weekly occurrence), so I thought it might be nice to put together a stout based beer bread. Beer bread is relatively simple in that you can really make any bread recipe into a beer bread recipe by substituting the water 1:1 for whatever beer you like, usually something more malty and not so hoppy. I have heard that some people do like IPA bread – but I have yet to try to make that. Oatmeal stout, on the other hand, sounds like the perfect match for a bread.

Either way, this is what I have spent the past couple of days making and optimizing. This is a poolish based bread, so planning ahead is a must! Prep the poolish in the AM for bread in the evening. Scroll past the pictures for the recipe!

Poolish at 10am (that is a mug of coffee, not beer):

20141221_102525

And at 5pm:

20141221_165700

Finished dough, proofing in the baking vessel:

20141221_195716

And, one of two finished loaves (the other is in the intro picture to this post):

20141221_213204

Beer Bread Boules

Note: I like a chewier bread, so I used ~2/3 high protein flour (King Arthur Sir Lancelot) and ~1/3 medium protein flour (King Arthur All Purpose). King Arthur All Purpose would also make a great loaf by itself, but using that (or another flour) will reduce the required liquid a bit.

Poolish

  • 320g King Arthur Sir Lancelot Flour
  • 415g oatmeal stout – this probably brought a bit of beer yeast with it, which may add some nice character! You could easily substitute any malty beer here.
  • 1/8 tsp instant dry yeast

Bread

  • all of poolish
  • 320g King Arthur Sir Lancelot Flour
  • 370g King Arthur AP Flour
  • 320g oatmeal stout
  • 18g salt
  • 5g instant dry yeast
  1. Prepare the poolish in the morning by mixing the flour and beer. Cover and sit in a warmish spot for several hours – I let it sit for about 7.
  2. Mix the poolish and all other ingredients, and stir for 5 minutes to mix.
  3. Knead on a stand mixer (setting 2) for 5 minutes.
  4. Cover and bulk ferment for 2 hours, folding at the 1h mark.
  5. Separate the dough into two (make sure your hands are well floured – this is a wet dough!) and shape into boules. Place into whatever you are baking them in (I’ve been using a dutch oven with great results) and proof 20-30 minutes.
  6. Preheat oven to 500F.
  7. Dust with flour, score the loaf with 1/4 inch deep slashes using whatever pattern you think is neatest.
  8. Place bread in oven, bake 40-50 minutes. Both loaves came out great for me when I baked them for 45 minutes.
  9. Remove from oven and let cool.

The resulting bread is super nutty, somewhat chocolatey, and very satisfying! Cheers!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s