Pão de cerveja is simple to make and like many great breads the main ingredients are flour, water, starter and salt... of course in this bread we add beer. This recipe will make 2-3 loaves.
2 1/2 cups bread flour
|Lager beer and Sea Salt|
1/4 cup rye flour
1 cup natural starter
1 teaspoon sea salt
3/4 cup lager beer
1/2 cup spring water
1. In a large bowl mix the flours, beer and water. Using a wooden spoon or your hands, mix to a sticky mass. Cover and let sit for 1 hour. This is called 'autolyse'. (no salt or starter at this point)
2. Add the starter and salt and mix well - the dough will be wet. Add some flour around the edges and knead gently for several minutes. Dust your hands with some flour if the dough gets too stick.
3. Cover and let rise overnight. In the summer you can let the bread rise for a few hours, then refrigerate.
4. The next day (10-12 hours slow rise) use a scraper to place the dough on a floured surface.
|Press only along the edge to seal in, then fold again|
|Press along the edge to seal|
|Flip seam-side down and use you hand to gently shape|
|Dust a baking sheet with cornmeal|
10. When risen, slash and bake for approx 25- 35 min at 430F. Loaves should be golden brown when done and sound hollow when tapped.
11. Enjoy! Look at that crumb! Big holes!