Beer Bread


Working Method

  • Mix at low speed for 4 mins then another 5 mins at medium speed
  • Bulk ferment for 30 mins
  • Cut into 350g
  • Roll into a ball
  • Place on well floured couche
  • Proof for 45-60 mins in 35°C 85RH
  • Dust with Rye flour Cut 5 times.
  • Bake at 250°C down to 220°C for 26 mins.


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