bakekrazy

If you are into baking, you realize the great self satisfaction you get in making a great loaf of bread. The feel of kneading a soft dough and watching it rise and finely consuming a fresh slice of your prize bread. This recipe is just that….. easy, satisfying and fresh.

Ingredients;
3 cups bread flour
1 cup of mild beer (Room temperature )
6 tablespoons water
3 tablespoons olive oil
1 1/2 teaspoon salt
1 1/2 teaspoon instant yeast
sesame seeds
spray bottle with water

In this recipe I use a baking stone to form a crispy crust. If you don’t have one that’s ok it just won’t be as crispy. (A baking stone can be purchased for as little as $15.00 to $20.00 on the internet) Line a half sheet tray with parchment paper

In a stand mixer fitted with a dough hook mix together the flour, yeast and salt. In a medium bowl whisk together the beer, water and oil. At a low speed slowly add the liquid and mix until it begins to gather, then increase the speed to a medium. Allow the dough to form and pull away from the sides of the bowl about 10 to 12 minutes. Pull the dough and place on a lightly floured surface and knead for about a minute and form a ball. Spray a medium bowl with vegetable spray and drop in the dough and flip so both sides are coated. Heat a cup of water in the microwave until it boils (2 – 2 1/2 minutes) Place the cup along with the bowl in your unheated oven and allow to proof or cover with plastic wrap and set in a warm area to proof (this will take a little longer) until double in size 1 – 1 1/2 hours. Pull the dough and punch down on a lightly floured surface and roll out to about a 12″ x 12″ square. Pull the four corners of the dough to the middle and pull towards you to form a loaf. Flip so the seam is at the bottom and stretch and seam to form a torpedo shape 4″ x 15″.
Place onto the parchment paper and proof again for about an hour. Pre-heat your oven to 450 degrees. If you are using a baking stone you will need to preheat your oven for an hour prior with the stone at the lower middle rack. With a sharp knife carefully slice a 1/2″ cut into the top of the loaf beginning and ending 1 1/2″ from each side. Spray with water and sprinkle with sesame seeds. Place the dough on the baking stone or the baking sheet and bake for 30 – 35 minutes. (The internal temperature should read between 205 – 210 when done)
Place on a cooling rack and allow to cool about 3 1/2 hours before serving.

Enjoy
Chef Brian Klauss