Rustic, tasteful and customized, Sourdough Beer Bread It’s a delicious twist when you can use your favorite beer and bake amazing bread.
After years of baking my favorite artisan beer bread, I decided to take it to the next level by using sourdough with this recipe. This bread is easy to make—no kneading required. Just a few sets of stretching and curling, followed by a solid batch fermentation, and you’re good to go!
Ingredients
Sourdough Starter: Make sure your starter is working and bubbly. We need a working starter for this recipe to work.
Honey: I like to add a little sugar when I make this recipe to help with the fermentation process. If you want vegan beer bread, add the same amount of sugar, or try this vegan honey recipe.
Flour Bread: I recommend using bread flour in this recipe to ensure a good structure. While all-purpose flour can work, bread may not have the same strength and texture.
Beer: We use beer instead of water when we make this bread in a different way. I’ve tested this recipe with lagers, pilsners, and IPAs – lagers and pilsners make for a lighter brew, while IPAs add a stronger, more pronounced beer flavor. For a rich, dark stout, try using a stout like Guinness. If you prefer a subtle hint of beer, choose a light lager or pilsner.
I’ve heard people say that baking with beer can speed up batch fermentation, but I’ve found the opposite. If you’re new to baking with beer and sourdough, keep that in mind alcohol can slow down the fermentation of the mass. This effect, especially when combined with cooler temperatures during the winter months, may extend the fermentation time of the batch.
How to do it
This recipe follows the same sourdough bread recipe but replaces the water with beer, adding depth and flavor.
You can make this bread per day (mix the dough in the morning and bake in the evening), start after 8PM, let it ferment in bulk all night and shape it in the morning to bake, or for long walks 24h cold fermentation and finish the recipe after 2 days.
Mixing the Dough: In a large bowl, combine beer, sourdough starter, salt, and bread flour. Mix until it becomes a shaggy dough. Cover and let it rest for 30 minutes.
Stretch and Fold: After 30 minutes, do the first set of stretching and rolling by pulling the dough up and rolling it over itself, rotating the bowl and repeating until you have completed at least four rolls. Cover and let it rest for 30 minutes. Repeat this process 3 to 4 times, with 30 minute intervals between each set.
Tip: You can use a stand mixer with a dough hook for this step. Just mix until all the ingredients are combined – less than a minute, no need to mix – and let rest for 30 minutes.
Batch fermentation: Let the dough rise until it becomes airy and rises at least 80% in size. If you are using a transparent container, look for bubbles on the sides.
Molding: When the fermentation is over, shape the dough into a bastard. Using your hands, roll out the dough into a rectangle. Fold the left and right sides to the middle, then stretch a little at the top, fold down, and close with your fingers. Place the molded batard, seam side up, into the floured banneton for a final rise.
Be careful with Bulk Fermentation: When I made this recipe using beer as the only liquid, I found that the higher alcohol content slowed down the fermentation of the batch. This was especially noticeable in winter when it took about 18 hours for batch fermentation to be completed. If you’re new to sourdough and still learning the ropes of batch fermentation, choose a beer with an alcohol content of 5% or less. Additionally, if it’s winter and your house temperature drops below 64°F (18°C), and your oven has a guaranteed function that stays below 95°F (35°C), you can use it to help speed up the process.
Cold Fermentation: I like to simmer this recipe for at least 8 hours to get a deeper flavor. Before removing the dough from the freezer, preheat the oven to 450°F (232°C).
Scores and Baking: Turn the dough out onto the parchment paper, place the points on top, and place in the dutch oven (no need to preheat the dutch oven). Bake covered for 30 minutes. Remove the lid, reduce the oven temperature to 425°F (218°C), and bake for another 20 to 25 minutes.
Good whole bread before slicing for the best texture and taste.
Expert Tips
- Be sure of yours the beer is at room temperature. Using cold beer can slow down the fermentation process and, during the colder months, may even cause sourdough to go dormant.
- Leftover non-alcoholic beer or flat beer can be used to make tasty breads.
- For a delicious twist, try adding 100 grams of shredded cheddar or Parmesan cheese during the last set of stretching and wrapping. Beer bread pairs wonderfully with it, and makes a wonderful alternative to grilled cheese!
- A 6-quart Dutch oven is perfect for this recipe, but a 5-quart Dutch oven will work as well.
- For best results, mark the dough with a sharp curve. If you don’t have one, a very sharp knife will do. Make sure not to press down – let the blade slide with a little pressure to avoid lowering the dough.
Check out the best way to store sourdough bread, or my favorite ways to use up leftover sourdough bread.
Have you tried this Sourdough Beer Bread? Please leave a 🌟 star rating on the recipe card below, I’d love to know how it went!
📖 Recipe
Sourdough Beer Bread
Rustic, tasteful and customized, Sourdough Beer Bread It’s a delicious twist when you can use your favorite beer and bake amazing bread.
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Ingredients
Instructions
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Mixing the Dough: In a large bowl, combine beer, sourdough starter, salt and bread flour. Mix until it becomes a shaggy dough. You can use a stand mixer with a dough hook attachment for this step. Simply mix until all ingredients are combined—less than a minute, no need to stir. Cover and let it rest for 30 minutes.
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Stretching and folding: After 30 minutes, do the first set of stretching and rolling by pulling the dough up and rolling it over itself, rotating the bowl and repeating until you have completed at least four rolls. Cover and let it rest for 30 minutes. Repeat this process 3 to 4 times, with 30 minute intervals between each set.
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Batch fermentation: Allow the dough to rise in bulk until it is airy and has risen at least 80% in size. It can take from 6h to 15h, depending on the temperature, the beer and the starting power. Always watch the dough not the clock. If you are using a light bowl, look for bubbles on the sides*.
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Molding: When the fermentation is done, prepare the dough into a batter. Using your hands, roll out the dough into a rectangle. Fold the left and right sides to the middle, then stretch a little at the top, fold down, and close with your fingers. Place the molded batard, seam side up, into the floured banneton for a final rise.
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Cold Fermentation: I like to simmer this recipe for at least 8 hours to get a deeper flavor. Before removing the dough from the freezer, preheat the oven to 450°F (232°C).
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Points and Baking: Flip the dough onto the parchment paper, mark the top, and place in a dutch oven (no need to preheat the dutch oven). Bake covered for 30 minutes. Remove the lid, reduce the oven temperature to 425°F (218°C), and bake for another 20 to 25 minutes.
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Cool the bread completely before slicing for the best texture and taste.
Notes
About the beer: We use beer instead of water when we make this bread in a different way. I've tested this recipe with lagers, pilsners, and IPAs - lagers and pilsners make for a lighter brew, while IPAs add a stronger, more pronounced beer flavor. For a rich, dark stout, try using a stout like Guinness. If you prefer a subtle hint of beer, choose a light lager or pilsner. Leftover non-alcoholic beer or flat beer can also be used to make tasty breads.
Cheese Variations: For a sweet twist, try adding 100 grams of shredded cheddar or Parmesan cheese during the last set of stretching and wrapping. Beer bread pairs wonderfully with it, and makes a wonderful alternative to grilled cheese!
Nutritious food
Serving: 1cutCalories: 136kcalCarbohydrates: 27gProtein: 4gOil: 1gSaturated Fats: 0.1gPolyunsaturated Fats: 0.2gMonounsaturated Fats: 0.04gSodium: 171mgPotassium: 38mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 6mgIron: 0.3mg
