This bread was an experiment from the start. It all started because I wanted to figure out a way to bake bread on the grill, without needing to excessively heat up my house every time I wanted fresh bread. Then I saw that this month was Bread Baking Day #51 – Bread with Beer for the 5th Anniversary!
This month has been kind of busy, what with birthdays and visits and everything going on, I was going to pass this challenge by. But then someone left a stray can of Coors Light ended up in my fridge and I decided that maybe I should participate after all. I don’t drink Coors Light. I do drink an occasional beer, but I have been a sophisticated beer snob from the start, haha, and I knew I was not going to be drinking this.
This bread was submitted to Yeastspotting, a weekly showcase of all things yeasted!
Apple Cheddar Beer Bread (The Gingered Whisk)
For the sponge:
120 grams 100% hydration sourdough starter
60 grams bread flour
45 ml white beer
For the final dough:
235 grams bread flour
105 ml white beer
1 tsp salt
1/2 cup chopped green apple
1/3 cup shredded cheddar cheese
In a medium bowl, mix together the ingredients for the sponge (starter, flour, and beer) and let it sit at room temperature for at least 4 hours to over night.
The next morning, place the sponge and remaining flour and beer into a large bowl and mix until just barely combined.
Allow to sit for 20 minutes undisturbed.
Add in the salt, apple chunks and cheese and gentle knead to mix all the ingredients in.
Let the dough rise for 40 and knead again very briefly.
Let the dough rise for 40 minutes and knead again very briefly.
Shape the dough into a ball and place it (with seam side up) into a well floured banneton type container.
Let the dough rise until almost doubled, about 1.5 hours.
Preheat your oven to 450F with a baking stone inside.
Score the bread and quickly place on the baking stone and cover.
Bake for 30 minutes.
Remove the cover, reduce the oven temperature to 425 and bake for 10 or 15 minutes more until golden brown.
Cool at least 1 hour before slicing.
Light a bunch of charcoals.
When the fire has gone out of the charcoals, but they are still heating up, spread the charcoals around so you can place a dutch oven (with legs) on top of some, and place some charcoals on top of the lid. This will heat up your dutch oven, too.
Place your dough on a piece of parchment paper and score the stop.
Carefully lift off the lid to the dutch oven, place the parchment paper/bread inside and place the lid back on.
Ensure that there are 19 briquettes on top and 13 on the bottom. This will help the temperature to be 425F.
Bake for about 15-20 minutes, or until you start to smell it, and then keep checking until it is as golden as you want it to be. I baked mine about 25 minutes.