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Truth you had noticed the delicious smell of bread in the area blogger?? Something completely normal because the more witty bakery in the whole world come loaded with some loaves of bread of those who make style, nothing more and nothing less than a delicious and aromatic bread black beer!! It is not the first time I use beer bread, I have to say that it would not even two dollars, the latter but then I was pleasantly pleased with the result, a delicious taste, not strong as I thought it would, soft and durable, what more could you want? Therefore request that is made free, now do not come with a recipe, but we throw the house out the window and also come loaded with dough recipe from Dan Lepard teacher. If you are of the bread you do regularly at home, you must have on hand this wonderful refrigerator dough, it is not difficult, as the only requirement to have a little patience and find rye flour, or is, nothing at all, the truth is that the qualities that can bring to your breads are great, both flavor and texture and durability. The more time you have the dough, the better are the bread, you just have to have a set of minimum care and voila your kitchen can be transformed into the best bakery in your town.
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with recipes?? RECIPE
sourdough Dan Lepard
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Day 1
* Mix in a sealed bottle of 500ml capacity:
50g of water at 20 ° C
2 heaping teaspoons of rye flour 2 teaspoons
full of white flour force
2 heaping teaspoons of raisins
2 heaped teaspoons of yogurt
Cover and leave at room temperature (about 20 ° C) for 24 hours.
Day 2
After these first hours few changes can be seen, so the ingredients stir the pot and we add the water first and then the dry ingredients:
50g of water at 20 ° C
2 heaping teaspoons of rye flour 2 teaspoons
full of white flour force
Cover and leave the boat back to room temperature another 24 hours.
Day 3
At this stage we see that the raisins begin to decompose and form a halo brown around. Connect the water first, stir well and bring the two flours, mix well.
100g of water at 20 ° C
4 heaping teaspoons of white flour force
4 heaping teaspoons of rye flour
Cover and leave again at room temperature for 24 hours.
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Day 4
100g of water at 20 ° C
125g white flour
force began to observe foam due to fermentation. Remove and discard three quarters of the mixture. Bind water and mix well, pass the mixture through a sieve to remove the raisins and restoring the body back to the boat. Then add flour and mix again. Cover and leave another 24 hours at room temperature.
Day 5
100g water at 20 ° C
125g white flour force
Now you can see the effects of fermentation, acid bubbles and aroma when you open the pot . Remove and discard three quarters of the mixture. Unite the remaining water, mix well and flour together (Dan Lepard refreshes May mass ratio of flour to water, it slows down the fermentation as the yeast preventing mild and go too quickly.) Cover and leave 24 hours at room temperature.
Day 6
From this day we have the dough ready for use. Each time we need a lot of ferment to make our breads, we replace with equal amounts of flour and water (for example, if we take 100g of sourdough, will replace flour with 60g and 40g of water, mix well and leave a 6 hours out of the refrigerator at room temperature when not in use, we must leave it covered and in refrigerator) the more older the sourdough, stronger and more acidic smell we will be mixing.
would happen if you leave the dough for a long period of time without using it in the fridge?? Observe that the mixture is separated, leaving the surface a dark liquid and flour mixture into the base.Nada throw it away eh? The can leave without touching it and if you plan to use it, the day before making bread, cast aside the dark liquid, and refrescáis with a minimal amount, eg bread flour 60g and 40g of water at 20 ° C, mix well and leave it outside the refrigerator for 6 hours, and can be used again. If for whatever reason know that not going to be used, you can freeze, so in the unlikely event that you spoil the dough always have spares.
BEER BREAD RECIPE AND OATS FOR X. BELLY
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INGREDIENTS * 500g bread flour (in my case of force)
* 10g salt
* 350ml stout
* 125g oats *
150g sourdough (optional)
* 5g fresh yeast
For beer bath:
* 150g rye flour
* 150ml stout
* 5g fresh yeast
DEVELOPMENT
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1. Mix ingredients adding yeast near the end of kneading. Let the dough stand for 60 minutes covered with a clean cloth and dry in a place without drafts.
2. Dump the dough onto the surface work, carefully stretch with fingertips in a square and fold to make a purchase volume and preventing spread the dough around the table. Let stand another 45 minutes covered and in a place without drafts.
3. Prepare the cover of beer mixed with a wooden spatula beer with yeast and flour. Book.
Divide dough into two equal parts, round them with the help of hands without bending over or model, placed well apart on a linen cloth with some flour. Cover with coverage of beer and let it ferment 2 hours or until doubled in volume.
4. With the oven pre-heated to 250 ° C and a tray filled with water to generate steam inside, lower temperature to 185 ° C by introducing the previously sprinkled with flour bread with the help of a strainer and cook for 50 minutes. Remove from oven and cool on a wire rack.
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Tan or unroasted, or when you've gone a few days to eat next to a fondue is a really good bread. Now it is up to you whether you want to make the dough or not, do not fail to make this bread so special. Do you take advantage and good weekend!!
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