280 ml dark ale
6 g fresh yeast
1 tsp honey
1 tsp salt
140 g type 1050 wheat flour
240 g type 550 wheat flour
Place all the ingredients except the salt in a mixing bowl and knead for 7 minutes using a mixer to form a smooth dough. Add the salt and knead for 3 minutes.
Cover the dough with a tea towel and prove at room temperature for about 3 hours or wait until the dough has doubled in size.
Ingredients
220 g type 550 wheat flour, 140 g type 1050 wheat flour, 280 ml dark ale, 6 g fresh yeast, 1 tsp honey, 1 tsp salt
Place the dough on a floured work surface.
Fold one side of the dough inwards with one hand. Turn the dough slightly and repeat this process all the way round until an even ball is formed.
Ingredients
10 g type 550 wheat flour
Place the dough folded side up in a floured proving basket and leave to rise for 1 hour until it has roughly doubled in size.
Ingredients
10 g type 550 wheat flour
Place the pizza stone in the oven.
Preheat the oven to 230 °C (fan-assisted).
Line the hot pizza stone with baking paper, add the dough and spray with a little water.
Bake the bread for 10 minutes. Then lower the temperature to 200 °C (fan-assisted) and bake for another 40 minutes.
When done, take the bread out of the oven and leave to cool before slicing.
114.42
3.63 g
0.42 g
22.29 g
