280 ml Beer, dark
1 Teelusikallinen Honey
1 Teelusikallinen Salt
140 G Wheat flour (type 1050)
240 G Wheat flour (type 550)
6 G Yeast (fresh)
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 cloth and leave to rise at room temperature for approx. 3 hours or wait until the dough has doubled in size.
Ainesosat
220 G Wheat flour (type 550), 140 G Wheat flour (type 1050), 280 ml Beer, dark, 6 G Yeast (fresh), 1 Teelusikallinen Honey, 1 Teelusikallinen 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.
Ainesosat
10 G Wheat flour (type 550)
Place the dough piece, folded side up, in a floured proofing basket and leave to rise for 1 hour until it has roughly doubled in volume.
Ainesosat
10 G Wheat flour (type 550)
Place the pizza stone in the oven.
Preheat the oven to 230°C fan oven.
Place the dough with baking paper on the hot pizza stone 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 mins.
Remove the finished bread and leave to cool before slicing.
114.42
3.63 G
0.42 G
22.29 G
