Beer No-Knead Bread

No-knead bread has been a regular feature on my table for many years. My way of doing things has evolved over time. Today it’s Jim Lahey’s recipe which is my preference. Its particularity is a long rise and cooking in a casserole dish. The result is excellent bread.

For some time, Carole from the blog Alter Gusto tempts me with his beer buns. I absolutely had to test. For that, I chose a craft and organic beer, which is made in Montluçon, the fad.
I simply replaced the water in the dough with beer. The result is not bread that tastes like beer, but bread with more developed aromas, rich in flavors. This bread is a delight, and we have already prepared it several times, varying the flours.

It really takes very little time to prepare this bread. The day before, you just need to make a simple mixture. The same day, you just need a first very quick manipulation to put the dough into a ball, then a second one just as quick for cooking.
I encourage you to prepare this bread. You will be seduced by its flavor.


Beer No-Knead Bread:

450 g of semi-complete flour or 6 cereals
1 heaped tsp salt
1/2 tsp dried baker’s yeast
300g beer

30g spring water

The day before, prepare the dough.


Warm the water very slightly. It must not exceed 35°C!
Dilute the yeast with the water.

Mix flour and salt.
Pour the beer over it and mix with a spatula. You must obtain a homogeneous mixture which remains sticky.
Film and let stand overnight at room temperature.

The same day, place the dough on a floured work surface.
Using a floured baker’s horn, bring the edges of the dough towards the center to form a ball. Sprinkle with flour, then turn the ball over, continuing to form it nicely with your hands.

Generously dust a clean tea towel with flour and place the ball on top. The smooth side is on top and the edges that have been folded over (the key) are on the bottom.
Cover the ball with the towel and let rise for about 2 hours.
20 minutes before the end of rising, pheat the oven to 240°C, with the casserole closed inside.

Remove the hot pot from the oven. Stay safe!
Unfold the tea towel, and tip the ball in the casserole with a quick gesture. The smooth side is on the bottom.

Cover the casserole and bake for 30 minutes.
Remove the lid and continue cooking for 15 minutes.

Let the bread cool on a wire rack.

To finish: on the first photo, I used a 6 cereal flour. On the second, it is a semi-complete flour.
I usually buy my flours from Saint-Désiré flour mill.

For different tastes, also vary the type of beer used, blond, white or amber… Choosing artisanal and organic is important, because the yeasts do their job of fermentation.

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