Sometimes days go in another direction then my bread baking plan was scheduled. Like last weekend when my mum called to invite me for a spontaneous lunch. So I placed my dough in the fridge after kneading. When we came home it was already late afternoon and when I calculate how long it would take to proof and bake the bread I realize it would be already past my bed time. So I decided to form the loaves and proof them over night in the fridge. With a mild sourdough, this works very well without getting a to sour bread.
And indeed, the bread has only a very faint sour hint underlining the malty notes of the dark beer and a very complex flavour due to the long, cold rise. The crumb is fluffy and soft, the crust crisp, a perfect every day bread. And if you wonder why it is called “Bergisch” Beer Bread: The Bread is named after the region I live in, the Bergische Land.
yields 2 Breads
- 200g flour Type 550
- 200g Water
- 20g Sourdough
- 150g flour Type 550
- 150g sweet Starter
- 75g Water
- Sweet Starter
- 200g Whole Spelt flour
- 350g flour Type 550
- 250g dark Beer (alternative: Malt beer)
- 75g Water
- 20g Malt
- 40g Butter
- 20g Salt
Mix the ingredients of the Sourdough and let it rise for 12-14 hour at 25°C .
Next Morning: Mix the ingredients of the sweet starter and let it rise until the volume doubled (about 3 hours) at 30°C.
Now knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.
Let rise in the fridge for 6-8 hours
Divide the dough into two parts and form to two round breads. Place in two floured proofing baskets.
Proof in the fridge for 10-12 hours.
In the morning heat the baking stone at 250°C .
Place the loaves on peels and slash (make some shorter, decorative slashes if desired). Place the breads in the oven with steam. Turn the temperature back to 190°C after 10 min and bake the bread for another 40 min .