280 ml Dark beer, room-temperature
6 G Fresh yeast
8 G Honey
8 G Sea salt
140 G Wheat flour type 1050
220 G Wheat flour type 550
Put all of the ingredients except the salt in a mixing bowl and knead for 7 minutes. Add the salt and knead for another 3 minutes. Put the dough in a bowl, cover with a cloth and leave to rise at room temperature for 3 hours. After the proving time, the dough should have doubled in size.
Ainesosat
220 G Wheat flour type 550, 140 G Wheat flour type 1050, 280 ml Dark beer, room-temperature, 6 G Fresh yeast, 8 G Honey, 8 G Sea salt
Turn out the dough onto a floured work surface. Fold one side of the dough inwards, then turn the dough slightly. Repeat the process all around the dough, always folding the sides inwards with one hand while holding the rest of the dough with the other hand. When the resulting ball of dough is under such tension that the surface is about to tear, flip it over in one swift movement.
Put the dough ball with the folded sides facing downwards in a floured proofing basket. Leave it to prove for another hour until it has grown by about two-thirds. Preheat the oven with a pizza stone to 250 degrees. Put the dough lined with baking paper on the hot stone and spray with some water. Bake for 10 minutes then reduce the temperature to 200 degrees and bake for another 40 minutes. Lastly, open the oven door, switch off the oven and leave the bread to finish baking for another 5 minutes.
344
10.89 G
1.26 G
67.06 G
