Sourdough Malt Beer Bread
Elevate your bread-baking game with this rich and flavorful Sourdough Malt Beer Bread! This artisan loaf combines the tangy complexity of an active sourdough starter with the deep, malty notes of dark beer, creating a beautifully balanced bread that's both hearty and aromatic. A touch of barley malt syrup or molasses adds a subtle sweetness, while a mix of bread flour and whole wheat flour delivers a perfect blend of structure and nuttiness. The dough is developed using a stretch-and-fold technique and undergoes a slow fermentation process, allowing for maximum flavor development and a delightfully chewy texture. Baked to perfection in a Dutch oven, this crusty loaf has a caramelized exterior and a soft, airy crumb infused with warm, malty undertones. Perfect for pairing with creamy cheeses, hearty soups, or simply slathered with butter, this recipe is a must-try for sourdough enthusiasts and beer lovers alike!
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Recipe Information
Ingredients
- 200 grams Active sourdough starter
- 250 milliliters Malt beer (room temperature)
- 50 milliliters Warm water
- 400 grams Bread flour
- 100 grams Whole wheat flour
- 15 grams Barley malt syrup or molasses
- 10 grams Fine sea salt
Instructions
1. In a large mixing bowl, combine the active sourdough starter, malt beer, and warm water. Stir until fully mixed.
2. Add the bread flour, whole wheat flour, and barley malt syrup (or molasses) to the liquid mixture. Use your hands or a wooden spoon to mix until a shaggy dough forms. Allow the mixture to rest for 30 minutes (autolyse).
3. After the rest, sprinkle the salt over the dough. Knead the dough on a clean surface or in the bowl using the stretch-and-fold technique for about 8-10 minutes, or until the dough is smooth and elastic.
4. Shape the dough into a ball and place it into a lightly oiled bowl. Cover with a kitchen towel or plastic wrap. Allow the dough to bulk ferment at room temperature for 4-6 hours, performing 2-3 sets of stretch-and-folds at 30-minute intervals during the first 90 minutes.
5. After the bulk fermentation, lightly flour a surface and turn the dough out. Shape the dough into a boule (round) or batard (oval) shape and place it seam-side up in a floured proofing basket or bowl.
6. Cover the basket or bowl and let the dough proof for 1-2 hours at room temperature, or until it passes the 'poke test' (a gently poked dough springs back slowly and leaves a slight indentation). Alternatively, refrigerate the dough overnight for a deeper flavor.
7. Preheat your oven to 230°C (450°F) with a Dutch oven or baking stone inside. If using a Dutch oven, allow it to heat for at least 30 minutes.
8. Carefully transfer the proofed dough onto parchment paper. Score the top of the dough with a sharp knife or lame to allow for controlled expansion during baking.
9. Transfer the dough into the preheated Dutch oven (or onto the baking stone) and cover with the lid if using a Dutch oven. Bake for 20 minutes, then remove the lid and bake for an additional 20-25 minutes, or until the crust is deep golden brown and the internal temperature of the bread reaches 96°C (205°F).
10. Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy the rich, malty flavors of your homemade sourdough malt beer bread!
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3898 mg | 169% | |
| Total Carbohydrate | 429.4 g | 156% | |
| Dietary Fiber | 22.5 g | 81% | |
| Total Sugars | 24.6 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 21.5 mg | 120% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
