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- Dish type
- Yeast bread
- Sourdough bread
I was inspired to make this bread from childhood visits to the Suffolk coast and to Southwold, the home of Adnams Ale, who make a lovely dark beer called Broadside. The recipe makes 2 loaves but if you would like to bake only one loaf, use the quantities given in brackets in the ingredients section.
Dorset, England, UK
6 people made this
IngredientsMakes: 2 loaves
- 575g (400g for 1 loaf) strong white flour
- 175g (100g for 1 loaf) granary flour
- 500g (300g for 1 loaf) sourdough starter
- 300g (200g for 1 loaf) Adnams Broadside or another strong ale
- 5 teaspoons (2 teaspoons for 1 loaf) water
- 1 tablespoon (1 1/2 teaspoons for 1 loaf) salt
MethodPrep:20min ›Cook:35min ›Extra time:18hr rising › Ready in:18hr55min
- Put all the ingredients into a mixing bowl and bring together into a dough. Add the water if the mixture is dry and crumbly. Oil the work surface and knead the dough for for 10 minutes until you have a smooth and slightly sticky dough. Place in a lightly oiled (I use olive oil) 3 litre plastic container with a snap lid to keep the air out. Place in a warm place and leave to rise which will take between 6 to 12 hours until doubled in size. I often let the first rise happen over night.
- Lightly grease a loaf tin or tins, or for a round bread (which you can bake in a 17cm high cake tin) prepare a proofing baskets (bannetons) for the second rise. Lightly oil the work surface and tip out the risen dough. If you are using the 2 loaves quantity split the mix in half. Knock back the dough and fold the dough back on itself a couple of times to trap the air before shaping and placing in the tins or proofing baskets. Cover and place in a warm place until the dough has risen to just level with the top of the tin, between 6 and 12 hours.
- Pre-heat the oven to 220 C/ 200 C fan / Gas 7. Place a roasting pan of water into the bottom of the oven to generate steam for the baking process. Cut the top of the risen dough with a very sharp knife in the shape of a cross, then place the loaves into the oven and bake for 35 minutes. Remove from the oven and tap the bottom of the loaf; if there is a hollow sound, the loaf is baked. Place onto a cooling rake. Once cooled enjoy. These loaves freeze remarkably well.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
This very popular with the family. The bread is great with sweet and savoury items.-25 Aug 2015
Bread Recipe: Homemade Sourdough Beer Bread
Sure, store-bought bread is delicious, but why not bake your own? It’s cheaper, more flavorful, and let’s be honest: there’s something satisfying about making something yourself. Today’s recipe is for classic, glorious sourdough bread. Some suggest this delicious recipe dates back 3500 years, with its origins in Egypt. It remained a popular bread in Europe even during the Middle Ages, and it was so popular during the California Gold Rush that “Sourdough Sam” became synonymous with the San Francisco area. He’s even the mascot of their football team!
This hard-shelled bread is incredibly versatile. You can eat the loaf in slices with any number of toppings, or hollow it out and use it as a delicious soup bowl. It could even make for a delicious sandwich bread. It can take a while to get this recipe really started (especially if you’re making your own starter from scratch) however it’s worth it. Read below for this delicious recipe…
Sourdough Beer Bread
Bread machine recipes are so easy, it's a wonder we don't make them every day! For this one, you need flat beer. One easy way to achieve that is to pour it into a small saucepan and heat it to a simmer. By the time the beer cools down, it will be flat. Then you can make this delicious, easy bread. Mmmm!
Looking for more ways to use your bread machine? Don't miss 24 Fantastic Bread Machine Recipes and Tips for Amazing Bread!
- 1 1 / 3 cup sourdough starter
- 1 / 4 cup water
- 1 / 2 cup flat beer
- 2 tablespoons vegetable oil
- 3 cups bread flour
- 1 1 / 2 teaspoon salt
- 1 tablespoon sugar
- 1 1 / 2 teaspoon yeast
- Place all the ingredients in the machine and program for basic white bread.
- Set the temperature control to dark and press start.
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@new to cooking, Here is a link to a recipe four sourdough starter: http://www.recipelion.com/Sourdough-Breads/Yeasty-Sourdough-Starter/ Enjoy!! --Editors of RecipeLion
Hello, I was just wondering where I get the ing for sourdough bread starter to make the sourdough beer bread, sounds yummy
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Once your starter doubles in size in less than 2 hours, it’s ready to use. This could take as little as one week and as many as three weeks. Colder environments will take longer, warmer temperatures will be quicker. Once you’re ready to use the starter measure out what you need for your recipe, feed your starter, and place it in the fridge.
Feed your starter once a week. It can live indefinitely, starters have been known to live for decades, and in some communities are passed down through generations. When you want to use your starter, take it out of the fridge, feed it, and allow to come to room temperature before using (about 6 hours, overnight if the room is cold). Feed it again and then put away.
Bread Machine Sourdough Bread
Sourdough bread baked in a bread machine? Not only is it possible — it's delicious! This high-rising loaf, with its soft crumb, makes ideal sandwiches and toast. Since it uses a lot of starter, the flavor will vary from baker to baker: if your starter is very sour, the loaf will reflect that. If it's mild, then your bread will have a more elusive tang.
- 2 teaspoons active dry yeast or instant yeast
- 1 1/2 teaspoons (9g) salt
- 1 1/2 teaspoons sugar
- 2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour or King Arthur Unbleached Bread Flour
- 2 cups (454g) sourdough starter, ripe (fed) or discard*
- 2 tablespoons (25g) vegetable oil
- 4 to 6 tablespoons (57g to 113g) lukewarm water, enough to make a soft dough
- 1 teaspoon active dry yeast or instant yeast
- 1 teaspoon (6g) salt
- 1 teaspoon sugar
- 1 2/3 cups (198g) King Arthur Unbleached All-Purpose Flour or King Arthur Unbleached Bread Flour
- 1 1/3 cups (301g) sourdough starter, ripe (fed) or discard*
- 1 tablespoon (13g) vegetable oil
- 3 to 4 tablespoons (43g to 57g) lukewarm water, enough to make a soft dough
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
Place the ingredients into the pan of your machine, in the order suggested by the manufacturer program for French Bread, or a similar long-rising cycle and press start.
Check the dough after about 10 minutes of kneading add additional water or flour as necessary to make a smooth, soft dough.
Remove the bread from the machine when it's done, and cool it on a rack.
Perfect your technique
Successful loaves from your bread machine
Tips from our Bakers
For best results with discard starter, use starter that's been fed within the past week or so. Don't expect good results from starter that's been neglected in the fridge for months.
Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter – it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.
I feed my sourdough starter 2 times a week. I pour out 1/2 of the starter into a smaller jar. This becomes your discard. You do not need to feed discard.
If you do not use your discard within 1 week, toss out.
Feed your sourdough starter with 1 cup of flour and approx 1 cup of warm water. Stir and leave on counter overnight. Then refrigerate.
Put your small jar of discard in refrigerator if you are not going to make something (bread, pancakes, muffins, etc.) Discard shoud be room temperature to use in bread.
You can add more discard to your small jar if need at the next feeding. You will need approx 1 cup of discard for this recipe.
Stretch and pull unto rectangular shape. Try to keep even thickness. About the size of your loaf pan for width.
Tightly roll in to a loaf shape and pinch seam to seal.
Fold two sides together into center
Fold top into rectangle and repeat till you have a loaf shape. Push ends into its self and pinch to seal.
See video to get better discriptions on this or use your own method of making a loaf.
Use parchment paper if needed.
Place into bread pan and flatten.
Repeat for second loaf.
Pre-shape – 7:45 p.m.
Gently pour out the dough from your bulk container and divide the dough roughly into two halves. I sometimes misjudge here and have one loaf larger than the other, but c’est la vie. If you’re more of a perfectionist, cut down the middle and lift one side onto your scale and compare it to the other half. Do it quick!
Using almost no flour, spin the dough around with your bench knife in one hand and floured second hand. You want a somewhat tight boule resting on the counter, but no need to over tighten here. We’ll let these two rounds rest for 20 minutes until they spread out a bit and relax, this way we can do our final shaping with much more pliable dough.
Stout Country Sourdough
Prepare the leaven – 10:00pm
Friday night I prepared a 100% whole wheat leaven with the following ingredients:
After mixing the above in a glass container, cover and set out on the counter for an overnight rest. If you start reaching for that stout… put it down.
Mix the flour and water, autolyse – 7:45am
Luckily Friday night I stopped myself from having a glass of the remaining stout in my growler, as tempting as it might have been. Grab your early morning espresso and your ingredients and let's get ready to rock this bake.
- 250g (25%) of your new leaven
- 800g (80%) white bread flour
- 200g (20%) whole wheat bread flour
- 20g (2%) fine sea salt
- 200g La Cumbre Malpais stout beer (20%)
- 510g and 50g water (56%) in reserve for the next step
- Add the 250g of leaven to a large mixing bowl
- Pour in 510g warm water and mix with your hands until the water and leaven are completely mixed & dissolved
- Pour in 200g of stout
- Add 800g white flour and 200g whole wheat flour and mix with your hand until all the dry flour is incorporated
- Cover your bowl with a towel and let autolyse for 40 minutes
- After 40 minutes add 20g salt to the dough and slowly pour your reserved water on top. Squeeze the dough with your hand to incorporate the salt
- Now reach your hand under the dough and pull one side up and over onto itself. Do this several times until you notice the consistency of the dough to turn sticky
- Transfer your dough to a large bowl for the bulk fermentation step
Don't forget to take the temperature of your dough at this point. It should read around 78°F (25°C). Mine came in just shy at 77°F (24°C), and that tells me it might mean a bit longer during bulk fermentation (see my post on the importance of dough temperature in baking).
Bulk Fermentation – 8:50am
During bulk fermentation you want to do 7 turns spaced out 30 minutes apart. The turns should be quite intense to strengthen your dough over the next several hours.
- 9:20am – Turn 1
- 9:50am – Turn 2
- 10:20am – Turn 3
- 10:50am – Turn 4
- 11:20am – Turn 5
- 11:50am – Turn 6
- 12:20pm – Turn 7
- 12:20pm – 2:20pm – Rest on counter untouched
At 2:20pm the dough in my bowl had risen at least 30% and there were little air pockets all throughout, even some bubbles on top. It smelled incredible at this point and I had really wanted to just start the bake right then and there.
Stretch your arms and hands and get ready to do your shaping.
Pre-shape – 2:30pm
Take the dough out of the container onto your unfloured work surface and sprinkle some flour on top before dividing. Divide the mass into two halves and flour the top of each half. I continued the process of using one half for a longer oblong batard and the other a boule. I ordered several more oblong bannetons for future bakes as I really enjoy the batard shaping process and much prefer the end result. In a future post I'll talk about my shaping and even show some experiments I've performed on the different shapes and how they affect rise, crust thickness, etc.
After shaping I inverted a bowl on top of each shaped mass to keep it from drying out and set a timer for 35 minutes.
Lightly dust your two linen-lined bowls with white rice flour. These bowls will hold our fermenting dough overnight in the fridge to proof.
Shape – 3:05pm
By 3:00pm the dog was ready to go out and do some exploring, running, and general harassment of all the rabbits near my house. She pretty much sleeps all morning and then by the later afternoon if she doesn't stretch her legs it's going to be a long night for us. After this shape she'll get her chance to hopefully catch a rabbit (has yet to happen).
For this dough, I shaped one of the loaves as a batard shape (following my batard shaping guide), and one as a boule shape (following my boule shaping guide).
Proof – 4:15pm
After they have been shaped, into their respective baskets and into the fridge for a long overnight proof.
Speaking of which, I was recently asked by one of you readers if I felt the long cold proof added flavor to the resulting bread. Short answer: yes! The long proof really gives your fermenting dough a chance to build up a very subtle complex sour flavor that you just cannot duplicate with a short, warm proof. At least I haven't been able to duplicate.
Score + Bake – 12:00pm (the next day)
Well, I can confirm Arya (our dog) got really close this time to snagging one of the 4 legged friends near our house, but still no dice. Next time I have got to bring my camera out there on our long walk through the desert to catch a few action shots of her bounding from bush to bush. But I digress, let's get these loaves into the oven.
A little bit of a late start for me on Sunday morning, had a brunch outing with some friends (hazelnut French toast and Intelligentsia Coffee cannot be refused) and so the bread had to wait. If you do the math, this means my dough was resting for a full 20 hours! That's a long proof.
Preheat your oven to 450°F (230°C). See my post on baking in a Dutch oven (or combo cooker) for more discussion on the following baking process.
After one hour, take one of your loaves out of the fridge and cut a piece of parchment paper to place on top of the basket containing the dough. Take your peel and then put it on top of those two and quickly invert it so the dough is now resting on the parchment paper and the peel.
Get your razor blade out and score the top of the loaf to allow the bread to expand while rising in the oven. For the larger batard I did a single slash down the middle starting from the very top to the very bottom. For the boule I did my typical “X” score centered right on top.
Place the dough into the combo cooker, cover with the lid, and bake for 20 minutes. After this time, uncover the Dutch oven (place the top in the oven next to the base with the baking dough in it) and bake for an additional 35 minutes. When finished baking, remove the loaf from the pan and let cool on a wire rack.
Repeat for the second loaf.
Chocolate Sourdough Beer Bread
From Kenneth Edstrom, Bread Festival 2019I was in Ely in February 2017 at one of their local bookstores (Chapman's, I think) and serredipitously found Flour, Water, Salt, Yeast by Portland, Oregon bread guru Ken Forkish. I loved his precision and the simple methods that always yeilds spectacular results. I was working my way through the aftermath of my divorce at that time, and the book gave me just teh zen I needed. I've been baking bread ever since and am the proud owner of 2-quart, 3-quart, 4-quart and 5-quart Dutch ovens as well as a lot of buckets and supplies for my bread. My sourdough starter, Mildred, has been with me for 30 months now.Recipe note: Like any sourdough recipe, this one takes some time. Sample schedule: Feed levain at 8 a.m., mix the final dough at 3 p.m., shape into loaves at 8 p.m., proof the loave sin the refrigerator overnight and bake around 8-10 a.m. the next morning. Makes 2, 2lb. loaves.
- 360 grams sourdough starter
- 3 cans of any chocolate porter or stout, divided
- 740 grams white flour
- 60 grams whole wheat flour
- 2 grams instant yeast
- 22 grams salt
- 1/4 cup black cocoa powder
- 1/4 cup brown cocoa powder
- 1/4 cup cocoa nibs (optional)
On the day of baking, feed your sourdough start per your recipe, but use the chocolate beer instead of water. My sourdough starter is a mizture of 20% wheat and 80% white flour with 80% hydration.
After the levain has risen (mine takes about 6-8 hours), measure 740 grams of white flour, 60 grams of whole wheat flour and 620 grams (nearly 2 cans) of the chocolate beer heated to 90-95 degrees in a 12-quart container. Mix together, cover and rest for 20-30 minutes.
Add yeast, salt, cocoa powders and cocoa nibs. Mix by hand or with a stand mixer for more even coloring. Add 360 grams levain to mixture and incorporate all ingredients together. Cover and allow to bulk rise to triple volume (5 hours), folding dough 3 times during the first 2 hours.
When the dough is triple its original volume, divide into two equal parts on lightly floured surface. Form each half into two medium tight balls. Lightly flour top of loaves and proof in floured basket or bowl in the refrigerator, covered for 12 hours.
Bake in pre-heated 4-quart covered Dutch oven at 475 degrees for 50-55 minutes, removing lid after 30 minutes.
Beer Bread Recipes
Check out a few riffs on the basic recipe below, including some sweet spins, and follow one as-is, or use it as inspiration for your own creation.
Jalapeño Beer Cornbread
We use pilsner in the batter for this beer cornbread spiked with pickled jalapeños, but you could try a not-too-bitter pale ale or IPA as well. Get our Jalapeño Beer Cornbread recipe. (Or try this Loaded Jalapeño Popper Beer Bread recipe that adds cream cheese and bacon to the mix.)