Salty Beer Baguette

Last day, I got beer extract yeast from my friend. Since then, I make sour dough starter with beer yeast. It is amazing!! Fermenting bubble has fruity aroma and proofing well. I m so impressived!!

Then I got an idea to make bread with beer.
I used beer instead of water. I got beer from the brewer of my friend. He gave me beer before bottling. So no carbon dioxide with this beer. I recommend to use light color beer. Dark beer make brown color crumb.

To make sour dough starter, half flour and half beer and bit of beer yeast. You can smell beer aroma from starter.
After fermenting the final dough, I tried not to deflate the air bubble. Handle the dough with care and gently.

I make it baguette shape and 1 slash. before placing the oven, drip little of olive oil on the slash. It helps crust open up and crispy crust. Sprinkle Rock salt!!

Crumb has beer aroma, and salty taste. Slice and toast them, it could be perfect snack for drinking beer or wine!

Salty Beer Baguette (make 2 loaves)
Sour Dough starter
Day 1
75g Bread Flour
75cc Beer
2 tea spoon of Beer yeast

Day 2
75g Bread flour
75cc beer

Final Dough
250g Bread Flour
All of starter (300g)
8g Salt
20g Honey
Beer 122cc

Olive oil
Rock Salt

1. Day 1
In a container, combine flour, beer and beer yeast, then stir it. Set it 6-10 hours to ripen at room temperature. When it start bubbling, put it into the fridge, and let it rest.

2. Day 2
Refresh the sour dough starter. Add flour and beer, then stir it. Repeat to set it 6 - 10 hours, and let it rest in the fridge.

3. Day 3 (Start to make the final dough. )
In the mixer or bread machine, combine the final dough ingredients. Mix it 5 minute till it is completely combined.  
4. Put it into the container, then proof it at warm place (30℃) till it becomes double size (about 6 - 10 hours). First 2 hours and 3hours, fold the dough.

Before and after fermenting.

5.   Pour the dough onto floured counter with scraper gently.

Don't deflate these air bobble!!

6. Divide it two (400g each).

7. Shape them into baguette.

Gently pat the dough with your palm.

A. Fold 1/3of up side.

B. Turn it around, fold 1/3 of another side.

C. Seal it with fingers.

D. Roll it and make it nice shape.

8. Transfer the dough on the floured cloth.

.

9. Cover and Proof them at room temperature for 1hour 45minutes.

Meanwhile, preheat the oven and baking tray at 230℃.

10. Take the baking tray out from the oven. Sprinke enough flour on it.

Transfer the dough gently on it.

I used a board to keep nice shape.

11. Slash them. Drip olive oil on the slash. Sprinkle Rock salt.

12. Bake it at 220℃ for 10 minutes with steam. Reduce heat at 180℃ for 15 minutes and 160℃ for 10 - 15 minutes.

13. Cool them down on the wire rack.

It is placed at Yeastspotting.