Beer Toast
Toast made with boiled dark beer, featuring a distinctive dark beer flavor.
Ingredients
bread flour
270g
caster sugar
25g
egg
20g
salt
5g
boiled dark beer
150g
butter
25g
milk powder
10g
dry yeast (approx. 7.5ml)
1.5 tsp
Instructions
1
Step 1
Pour at least 200g of dark beer into a pot and bring to a boil, then simmer over low heat for 3 minutes. After cooling, weigh out 150g and set aside.
2
Step 2
Following the standard bread-making process, knead all ingredients except the butter into a dough. Once the gluten begins to develop, add the butter and continue kneading until you reach the full gluten development stage. Let it rise at room temperature until doubled in size, then deflate the dough and divide it into 3 equal portions. Shape each into a round ball and let rest at room temperature for 15 minutes.
3
Step 3
Take one rested dough portion and use a rolling pin to roll it out into a rectangular sheet, with the width matching that of the loaf pan.
4
Step 4
Roll up the dough sheet tightly from top to bottom.
5
Step 5
Place the rolled dough seam-side down into the loaf pan. Roll up the remaining 2 portions in the same way and arrange them in the loaf pan side by side.
6
Step 6
Place the loaf pan in conditions of 38°C and 85% humidity (see page 150 for methods) for the final proof. When the dough has risen to about nine-tenths full in the pan, cover with the loaf pan lid. Transfer to a preheated oven at 165°C and bake for about 35 minutes. Remove the baked loaf from the pan while still hot, place it on a cooling rack, and once it has cooled to roughly body temperature, seal it in a plastic bag for storage.
