Rustic, flavorful and customizable, Sourdough Beer Bread is a delicious twist where you can use your favorite beer and bake an amazing loaf.
After years of baking my favorite artisan beer bread, I decided to take it to the next level by going full sourdough with this recipe. This bread is easy to make—no kneading required. Just a few sets of stretch and folds, followed by a solid bulk fermentation, and you’re all set!
Ingredients
Sourdough Starter: Make sure your starter is active and bubbly. We need an active starter for this recipe to work.
Honey: 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.
Bread Flour: 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.
Beer: We’re using beer instead of water when making this loaf for a unique twist. I've tested this recipe with lagers, pilsners, and IPAs — 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.
I’ve 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. This effect, especially when combined with cooler temperatures during the winter months, might extend the bulk fermentation time.
How to make it
This recipe follows the same process of a basic sourdough loaf but swaps water for beer, adding depth and flavor.
You can make this bread in a day (mix the dough in the morning and bake by evening), start after 8PM, let it bulk ferment overnight and shape it in the morning for baking, or go for an extended 24h cold fermentation and finish the recipe after 2 days.
Mixing the Dough: 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.
Stretch and Folds: 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.
Tip: You can use a stand mixer with the dough hook attachment for this step. Simply mix until all the ingredients are combined—less than a minute, no need to knead—and then let it rest for 30 minutes.
Bulk Fermentation: 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.
Shaping: 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.
Note on Bulk Fermentation: 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’re new to sourdough and still learning the ropes of bulk fermentation, choose a beer with about 5% alcohol or less. Additionally, if it’s winter and your house temperature drops below 64°F (18°C), and your oven has a proofing function that stays below 95°F (35°C), you can use it to help speed up the process.
Cold Fermentation: 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°F (232°C).
Scoring and Baking: 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°F (218°C), and bake for another 20 to 25 minutes.
Cool the bread completely before slicing for the best texture and flavor.
Expert Tips
- Make sure your beer is at room temperature. Using cold beer can slow down the fermentation process and, during colder months, may even cause the sourdough to become dormant.
- Non-alcoholic beer or even leftover flat beer can be used to create flavorful loaves.
- For a tasty twist, try adding 100 grams of shredded cheddar or Parmesan cheese during the final set of stretch and folds. Beer bread pairs wonderfully with it, and makes an amazing option for grilled cheese!
- A 6-quart Dutch oven is ideal for this recipe, but a 5-quart Dutch oven will work as well.
- For best results, score the dough with a sharp lame. If you don’t have one, a very sharp knife will do. Be sure not to press down—let the blade slide with minimal pressure to avoid deflating the dough.
Check the best way to store a sourdough loaf, or my favorite ways to use leftover sourdough bread.
Have you tried this Sourdough Beer Bread? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!
📖 Recipe
Sourdough Beer Bread
Equipment
- Dutch oven 5 or 6 Q (medium-large size)
- Parchment paper
- Banneton
- Sharp Lame
Ingredients
- 110 g sourdough starter
- 500 g bread flour
- 350 g beer room temperature
- 7 g salt
- 40 g honey
Instructions
- Mixing the Dough: In a large bowl, combine the beer, sourdough starter, honey, salt, and bread flour. Mix until a shaggy dough forms. You can use a stand mixer with the dough hook attachment for this step. Simply mix until all the ingredients are combined—less than a minute, no need to knead. Cover and let it rest for 30 minutes.
- Stretch and Folds: 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.
- Bulk Fermentation: Let the dough bulk ferment until it becomes airy and increases by at least 80% in size. It can take from 6h up to 15h, depending on temperature, beer and starter strenght. Always watch the dough and not the clock. If using a transparent bowl, look for bubbles along the sides*.
- Shaping: 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.
- Cold Fermentation: 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°F (232°C).
- Scoring and Baking: 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°F (218°C), and bake for another 20 to 25 minutes.
- Cool the bread completely before slicing for the best texture and flavor.
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