Hop Miche (Sourdough Beer Bread)
A large French-style loaf with a deeply colored crust thanks to the bold bake and added dark stout beer and whole grain flours. The flavor is intense, rich, and with a hint of chocolate—this is one for the holidays!
Ingredients
Instructions
Prepare the levain — 9:00 a.m.Mix the levain in your favorite jar and leave them covered at a warm temperature, 74-76°F (23-24°C), to ripen for 5 hours.
Prepare the tangzhong — 9:10 a.m.Add the tangzhong ingredients to a medium saucepan set over medium-low heat. Cook, whisking continuously, until the mixture thickens and becomes a paste, 5 to 8 minutes. The beer will initially begin to foam, so keep an eye out that it does not spill over the pan. Whisk vigorously to break up any flour clumps, and continue to whisk well to avoid burning. Remove the pan from the heat and spread the tangzhong on a small plate to cool. Set aside.
Autolyse — 1:00 p.m.Warm or cool the autolyse water so that the temperature of the mixed dough meets the final dough temperature of 78°F (26°C) for this recipe. Place the autolyse ingredients and the tangzhong in a large bowl. Use wet hands to mix until no dry bits remain. Cover the bowl and place it near your levain for 1 hour.
Mix — 2:00 p.m.Add salt and levain to the autolysed dough, moistening with a splash of water. Mix thoroughly with wet hands or dough whisk, then knead for about 5 minutes using slap and fold technique or bowl folds until dough becomes smoother. Rest covered for 10 minutes. If dough feels dry and shaggy, mix in remaining water – if very wet, skip this. Knead again for 3-5 minutes until cohesive, then transfer to bulk fermentation container and cover.
Bulk Fermentation — 2:15 p.m. to 5:45 p.m.Bulk ferment for about 3.5 hours at 74-76°F (23-24°C), performing 4 sets of stretches and folds at 30-minute intervals. For each set, grab the dough from each of 4 sides, stretching and folding over the center, rotating the bowl 90° between each fold. Cover between sets. After the final set, let dough rest covered until bulk fermentation completes.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Theperfectloaf →Chef's Notes
If you’re preparing this for Thanksgiving or other large gathering, plan to bake it the day before the big meal to give it time to fully cool before cutting (and one less thing to worry about!).
Instead of baking one single large loaf, you can divide the dough in half to make two smaller boules. In this case, reduce the baking time by 10 minutes.
If you don’t have whole rye flour, swap it out for more whole wheat.
Instead of stout, use another malty beer like a porter, or for a real hoppy kick, go for a hazy IPA.
If you don’t want to use beer, leave it out and replace it with equal-weight water and cook the rye in this instead.
If you’re preparing this for Thanksgiving or other large gathering, plan to bake it the day before the big meal to give it time to fully cool before cutting (and one less thing to worry about!).
Instead of baking one single large loaf, you can divide the dough in half to make two smaller boules. In this case, reduce the baking time by 10 minutes.
If you don’t have whole rye flour, swap it out for more whole wheat.
Instead of stout, use another malty beer like a porter, or for a real hoppy kick, go for a hazy IPA.
If you don’t want to use beer, leave it out and replace it with equal-weight water and cook the rye in this instead.
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment