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The ingredients needed to make Sourdough Beer Bread (Schwarzbierbrot):
- You need SOURDOUGH PRE-DOUGH:
- Prepare 120 g Rye flour
- You need 110 ml water (slightly less than 1/2 cup)
- You need 1 Tbsp sourdough starter/mother (12 g)
- Take POOLISH PRE-DOUGH:
- Get 110 g whole wheat or whole grain spelt flour
- You need 110 ml water (slightly less than 1/2 cup)
- Prepare 2 pinches active dry yeast
- Get MAIN DOUGH:
- Get 1 batch each Finished sourdough + poolish from above
- Get 270 g bread flour
- Provide 115 g dark beer or brown ale (1/2 cup)
- You need 2 g active dry yeast (1/2 tsp)
- Use 10 g kosher salt (2 tsp)
- You need 10 g honey, optional (2 tsp)
- You need 1 handful each flaxseed and sunflower seeds (optional)
Instructions to make Sourdough Beer Bread (Schwarzbierbrot):
- In separate bowls, mix together the ingredients for the Sourdough Pre-dough and the Poolish Pre-dough. Cover each bowl with plastic and let it at room temp for about 20 hours.
- After 20 hours the Sourdough Pre-dough should be a little frothy and bigger. The Poolish Pre-dough will be bubbly and bigger.
- In a large bowl, mix together the two pre-doughs and the rest of the ingredients (except for flaxseed and sunflower seeds) until it comes together into a sticky lumpy dough.
- Remove the dough onto a well-floured cutting board and knead with the palm of your hands: push the dough down with your hand, fold in over itself and push down again, rotating as you go.
- Knead for 15-17 minutes. The dough will become more elastic and smooth. If it sticks a lot to the surface or your hands while kneading, dust with a little more flour and scrape up the dough from the surface to incorporate back in.
- If mixing in flaxseed/sunflower seeds, gradually knead them into the dough after the 15 minutes of kneading.
- Form into a ball and return to the bowl. Cover with plastic and let rise for 2 hours at room temp (the the dough over itself after 1 hour and return to bowl).
- After 2 hours of rising, remove the dough, turn upside down and fold the sides up to form into a ball again (this helps make sure the exposed part of the dough's skin gets moistened again. Let sit for 20 minutes covered with wrap.
- Form the round dough into a long, cylindrical loaf. Place it fold-side down on parchment paper and let rise for another 30 minutes.
- Meanwhile preheat oven to 480°F/250°C. Place a shallow pan at the bottom rack which we'll use to create steam later. (prepare some boiling water for this too)
- When ready to bake, cut a 1 cm deep slit down the center of the bread. (I sprinkled the top of my bread with flaxseed, but I don't recommend this because it got too dark during baking).
- Place the loaf on the center rack on a baking sheet and pour boiling water into the pan below it. Bake for 10 minutes, then carefully remove the tray of steaming water. Turn oven down to 430°F/220°C and bake for 30-35 minutes until the crust is dark and crisp.
- Remove from oven and let cool on a rack for about 1 hour.
- Slice and enjoy with butter, cheese, or your favorite accompaniments with bread :)
The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping. This week, Joshua Weissman travels alllllll the way to the big apple, just to show me how to make bread! I mean, I'm sure he did other things while he was. Sourdough bread is made entirely using wild yeast — with a strong, active sourdough Also, note that sourdough breads don't always necessarily taste sour. She is the author of True Brews and Brew Better Beer.
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