Authentic German Sourdough Beer Bread (Bierbrot)
Submitted by Annabelle's Lair on January 14, 2015 at 2:21 pm
Can be eaten with butter, marmalade, cheese, sausage, etc.

Yield: 1 boule
Source: Woodlandgardner "Ulrich"

360 g ale
250 g German sourdough
400 g flour (I use King Arthur unbleached flour)
200 g rye flour
14 g sea salt

In mixing bowl of stand mixer combine ale, sourdough, unbleached flour, rye flour, sea salt and knead 5-7 minutes.

First rising: cover dough in bowl with plastic bag (creates terrarium effect) and let proof 7-8 hours depending on room temperature.

Shaping: remove dough from bowl, shape and slap dough several times on both side to release bubbles for tight crumb.

Second rising: place dough upside down in well-floured banneton or proofing bowl lined with well-floured couche, cover with plastic bag, and let proof 1-2 hours depending on room temperature.

Preheat oven and hearth stone to 420F at least 30 minutes prior to baking bread.

Place parchment paper on pizza paddle and gently turn proofed dough out of proofing basket right side up.

Slice top of dough several times with lame.

Slide parchment onto hearth stone and bake at 420F for 75 minutes.