Sourdough Beer Bread
Rustic, flavorful and customizable, Sourdough Beer Bread is a delicious twist where you can use your favorite beer and bake an amazing loaf.
Servings: 16 Slices
Calories: 136kcal
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.
Notes
*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.
About Beers: 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. Non-alcoholic beer or even leftover flat beer can also be used to create flavorful loaves.
Cheese Variation: 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!
Nutrition
Serving: 1slice | Calories: 136kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 171mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.3mg
