{"id":51041,"date":"2025-01-27T14:16:19","date_gmt":"2025-01-27T14:16:19","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/sourdough-beer-bread-milk-and-pop\/"},"modified":"2025-01-27T14:16:19","modified_gmt":"2025-01-27T14:16:19","slug":"sourdough-beer-bread-milk-and-pop","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=51041","title":{"rendered":"Sourdough Beer Bread \u2013 Milk and Pop"},"content":{"rendered":"


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Rustic, flavorful and customizable, Sourdough Beer Bread<\/strong> is a delicious twist where you can use your favorite beer<\/em> and bake an amazing loaf.<\/p>\n

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After years of baking my favorite artisan beer bread<\/a>, I decided to take it to the next level by going full sourdough with this recipe. This bread is easy to make\u2014no kneading required. Just a few sets of stretch and folds, followed by a solid bulk fermentation, and you\u2019re all set!<\/p>\n

Ingredients<\/h2>\n
\"Ingredients<\/figure>\n

Sourdough Starter<\/a><\/strong>: Make sure your starter is active and bubbly. We need an active starter for this recipe to work.<\/p>\n

Honey:<\/strong> I like to add a bit of sugar when making this recipe to help with the fermentation process. If you want a vegan beer bread, substitute with the same amount of sugar, or try this vegan honey recipe<\/a>.<\/p>\n

Bread Flour<\/strong>: I recommend using bread flour for this recipe to ensure good structure. While all-purpose flour can work, the bread may not have the same strength and texture.<\/p>\n

Beer<\/strong>: We\u2019re using beer instead of water when making this loaf for a unique twist. I’ve tested this recipe with lagers, pilsners, and IPAs \u2014 lagers and pilsners create a lighter loaf, while IPAs add a stronger, more pronounced beer flavor. For a rich, dark loaf, try using a stout like Guinness. If you prefer just a subtle hint of beer, opt for a light lager or pilsner.<\/p>\n

I\u2019ve heard people saying that baking with beer might speed up bulk fermentation, but I found the opposite. If you’re new to baking with beer and sourdough, keep in mind that alcohol can slow down the bulk fermentation<\/strong>. This effect, especially when combined with cooler temperatures during the winter months, might extend the bulk fermentation time.<\/p>\n

How to make it<\/h2>\n

This recipe follows the same process of a basic sourdough loaf<\/a> but swaps water for beer, adding depth and flavor<\/em>.<\/p>\n

You can make this bread in a day<\/strong> (mix the dough in the morning and bake by evening), start after 8PM, let it bulk ferment overnight<\/strong> and shape it in the morning for baking, or go for an extended 24h cold fermentation<\/strong> and finish the recipe after 2 days.<\/p>\n

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\"Dough\"Dough<\/figure>\n

Mixing the Dough<\/strong>: In a large bowl, combine the beer, sourdough starter, honey, salt, and bread flour. Mix until a shaggy dough forms. Cover and let it rest for 30 minutes.<\/p>\n<\/div>\n

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\"Dough\"Dough<\/figure>\n

Stretch and Folds<\/strong>: After 30 minutes, perform the first set of stretch and folds by pulling the dough up and folding it over itself, rotating the bowl and repeating until you’ve completed at least four folds. Cover and let it rest for 30 minutes. Repeat this process 3 to 4 times, with 30-minute intervals between each set.<\/p>\n<\/div>\n<\/div>\n

Tip<\/em>: You can use a stand mixer with the dough hook attachment for this step. Simply mix until all the ingredients are combined\u2014less than a minute, no need to knead\u2014and then let it rest for 30 minutes.<\/p>\n

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\"Dough\"Dough<\/figure>\n

Bulk Fermentation<\/strong>: Let the dough bulk ferment until it becomes airy and increases by at least 80% in size. If using a transparent bowl, look for bubbles along the sides.<\/p>\n<\/div>\n

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\"Dough\"Dough<\/figure>\n

Shaping<\/strong>: When fermentation is done, shape the dough into a batard. Using your hands, open the dough into a rectangle. Fold the left and right sides toward the middle, then gently stretch the top, fold it down, and seal with your fingers. Place the shaped batard, seam side up, into a floured banneton for its final rise.<\/p>\n<\/div>\n<\/div>\n

Note on Bulk Fermentation<\/em>: When making this recipe using beer as the only liquid, I found that higher alcohol content slows down bulk fermentation. This was especially noticeable during winter when it took nearly 18 hours for bulk fermentation to complete. If you\u2019re new to sourdough and still learning the ropes of bulk fermentation, choose a beer with about 5% alcohol or less. Additionally, if it\u2019s winter and your house temperature drops below 64\u00b0F (18\u00b0C), and your oven has a proofing function that stays below 95\u00b0F (35\u00b0C), you can use it to help speed up the process.<\/p>\n

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\"Dough\"Dough<\/figure>\n

Cold Fermentation<\/strong>: I like to cold ferment this recipe for at least 8 hours for a deeper flavor. Before removing the dough from the fridge, preheat the oven to 450\u00b0F (232\u00b0C).<\/p>\n<\/div>\n

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\"Scored\"Scored<\/figure>\n

Scoring and Baking<\/strong>: Flip the dough onto parchment paper, score the top, and place it in a Dutch oven (no need to preheat the Dutch oven). Bake covered for 30 minutes. Remove the lid, reduce the oven temperature to 425\u00b0F (218\u00b0C), and bake for another 20 to 25 minutes.<\/p>\n<\/div>\n<\/div>\n

Cool<\/strong> the bread completely before slicing for the best texture and flavor.<\/p>\n

\"Baked\"Baked<\/figure>\n

Expert Tips<\/h2>\n