beer bread with beer glaze

Okay here we go. It is a long time ago that I did participate in the BBD event. Now I have a bit more time for baking again, so here is my bread.
A big HAPPY BIRTHDAY to the BBD event. It is celebrating already its 6th anniversary. Cool!
It is summertime, BBQ time and it is always good to have some beer at home. I doubt that cold beer is good for a dough, but my one didn’t complain so far. Some long time ago I did bake a similar bread, just with some mashed potatoes in the dough. It was good, but for this special event I wanted to try a new recipe.

for one medium size loaf:
Poolish
62 g water
62 g flour (type 1050)
2,5 g fresh yeast

Mix it well in a small container. Cover and let rest for 2 hour at room temperature then transfer to the fridge and let rest overnight.

for the bread
Poolish – all of it
400 g flour (type 1050)
2,5 g fresh yeast
130 g beer (I used Pilsen, but just take the one you like most for drinking)
100 g water
7,5 g salt

For the final bread dough add all ingredients expect salt in the mixer bowl. Mix on low speed 1.5 (Bosch MUM 8) for 4 minutes, add salt mix 6 minutes on speed 2 (Bosch MUM 8). Cover and let rise for 60-70 minutes. Make one Stretch & Fold after 30 minutes.

Glaze
20 g Beer
0,5 g fresh yeast
12 rye flour (type 1150)

Mix all ingredients well and let it rest for 60 Minutes. Do it at the same time as you prepare the final bread dough.

 

Form bread into a rectangle, spread the glaze and dust with flour. Let it rise for 60 minutes.

Preheat the oven to 250°C. Bake loaf for 5 minutes, open oven door to release steam bake for another 20-25 minutes at 220°C or until it sounds hollow when the bottom is tapped. If the bread turns to dark cover with aluminum foil. Remove and cool on a wire rack.

Enjoy the bread!