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Beer bread

    1h 35min

    Medium

    Vegetarian

    Pescetarian

Składniki

12 Porcje
  • 280 ml Beer, dark

  • 1 Łyżeczka Honey

  • 1 Łyżeczka Salt

  • 140 G Wheat flour (type 1050)

  • 240 G Wheat flour (type 550)

  • 6 G Yeast (fresh)

    European, German

    Bread & rolls

    Cereals containing gluten

    Gluten, Alcohol, Sugar, Histamine

    Stand mixer with dough hook, Cooking basket 22 cm diameter, pizza stone

Przygotowanie

  • Knead the dough

    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.

  • Składniki

  • 220 G Wheat flour (type 550), 140 G Wheat flour (type 1050), 280 ml Beer, dark, 6 G Yeast (fresh), 1 Łyżeczka Honey, 1 Łyżeczka Salt

  • Fold the dough

    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.

  • Składniki

  • 10 G Wheat flour (type 550)

  • Prove the dough

    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.

  • Składniki

  • 10 G Wheat flour (type 550)

  • Preheat the oven

    Place the pizza stone in the oven.

     

    Preheat the oven to 230°C fan oven.

  • Bake the bread

    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.

  • Finishing touches

    Remove the finished bread and leave to cool before slicing.

Wartość odżywcza na porcję

kcal

114.42

Białko

3.63 G

Olej/tłuszcz

0.42 G

Węglowodany

22.29 G

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