Artisan Bread

Artisan Bread

Artisan Bread

I’ve dreamed about opening a bar that served beer and bread and maybe even cheese because cheese goes so well with beer.  Anyways, mainly beer and bread because both use yeast to become something incredibly special.  Even use the spent grains from brews made in shop in the bread.  It’s on my list of things to do in this life time.  

Why are there so many people who are afraid of baking bread?  It is one of the simplest things to do, of course we all have super complicated recipes, but basic bread takes a few minutes of mixing, few hours of rising, and then pop it into the oven.  It’s not rocket surgery.  😉

This bread takes eight to eighteen hours to rise which is why my clothes changed in the photos, I’ve gotta sleep sometime and what better time than waiting for delicious bread to rise.  

I want to write more about this bread, but it’s so gosh darn easy that I don’t really have any tips or tricks for it.  I guess you could chop up some rosemary and put it in the dough to give it a different flavor or maybe try cutting the dough up into smaller pieces and make rolls out of it (less cooking time).  Get creative and enjoy it, because this recipe is pretty flexible.

This bread recipe uses beer and gives it a bit of a tang that is incredible.  It is also SUPER EASY.  I wonder why I don’t make this bread at least once a week instead of buying it from the grocery store as it tastes better, is cheaper, super simple, and I know what ingredients went into it.  It is madness, I tell you.

Read about Atomium Premier Grand Cru

Artisan Bread

3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface

1/4 teaspoon instant or rapid-rise yeast

1 1/2 teaspoons table salt

3/4 cup plus 2 tablespoons water (7 ounces), at room temperature

1/4 cup plus 2 tablespoons lager (3 ounces)

1 tablespoon white vinegar

1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

2. Lay 12- by 18-inch sheet of parchment paper inside the empty bowl (no need to clean it between steps) and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined bowl and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.