My favorite bread!! made of dark beer, Try it !!

                                          

          

                                                                                               

                                              A method of preparing the bread!

First we have to make a dough  (Biga).

Flour Manitoba 100 g

 wholemeal flour 25 g

 Yeast Dried brewer 1 g

 water (warm) 90 ml

 salt to 3 g

for the dough( about 30X15 CM)

Beer dark 400 ml

 flour Manitoba 375 g

 Wholemeal flour 125

 Dried  yeast 1.5 g

  10 g salt

To prepare the bread to beer, started from the chariot, the pre-dough: in a bowl mix the Manitoba and wholemeal flour together at the center of dehydrated yeast, continue with the water at room temperature and salt poured away from the center ( you can also dissolve in water before adding it to the mix).

Mix everything by hand, form a ball and let rest in a bowl covered with plastic wrap for at least 4 hours (up to a maximum of 6) in a warm place, away from drafts or in the oven with light on. After the indicated time, you put the cart in the planetary bowl (in a simple bowl if impasterete hand) carrying leaf. Pour into dark beer at room temperature and melt the mixture slowly by operating the machine.

Then add the yeast and flour, salt at last. When the ingredients are combined, remove the leaf and mounted the hook, then let the dough incordi the hook. When finished, you will get an elastic dough but rather soft and slightly sticky; you will need to grease your hands and the work surface with oil.

then take the dough from the planetary, flatten it in order to obtain a rectangle of the folds and practiced by bringing the dough towards the center starting from a flap and continuing with the other, folding the dough.

The operation of folding the dough will be repeated for 2-3 times, to obtain a more dry, elastic dough. Among a series of folds and the other, you'll have to wait at least 10 minutes: during this time, you can keep the dough in a lightly oiled bowl and cover with plastic wrap, in a warm environment (if you leave the dough on the work surface, wrap it anyway with the film). Every time you will have to take the dough, roll it out slightly rectangle and start over with the folds bringing the dough to center.

sprinkle with whole wheat flour a 30x15 cm (alternatively folded wooden basket (banneton) you can put inside the basket to muslin cloth to prevent the dough from sticking), roll the dough on itself without breaking tightening the fibers, place it inside the mold

when ready bake in oven preheated to 250 degrees for about 20 minutes with a bowl of water (or saucepan steel) placed on the oven floor. Then we remove the water bowl, we lower the temperature to 200 ° and cook for another 40 minutes (for the baking in a convection oven, the temperature decrease of 20 ° and 10 minute cooking for both moments). Once cooked, flip the loaf and bake it for another 20 minutes. Pull the strand from the oven and let cool the bread to beer on a wire rack before slicing!

I hope that the recipe has been clear! And if you have any questions please contact me! and going to help you gladly! If you want to discover other recipes interesting! follow me!