As the heat subsides, football games begin, and leaves begin to fall, friends and family gather to break bread. As the centerpiece of that fellowship I have created these delicious ficelles using seasonal beer and rye.
Beer Bread
Ingredients
- 12 ounces bread flour
- 4 ounces rye flour
- 10.7 ounces seasonal beer
- .8 ounces salt
- .5 ounces instant yeast
Instructions
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Combine the flours and beer in a bowl and mix until uniform.
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Allow to sit, autolyse, for 30 minutes undisturbed.
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Add the yeast and salt and mix with a stand mixer fitted with a dough hook on low speed for 2 minutes then medium speed for 5 minutes.
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Remove the hook and cover the bowl with plastic film or a damp towel and allow to ferment for 45 minutes at room temperature. Remove the dough from the bowl and cut in half.
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Roll the bread to a round shape then coil it out long and thin to create ficelles.
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Allow to proof until doubled in size, about 25 minutes.
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Score before baking at 500F until dark and crispy, about 35 minutes.
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Allow to cool completely before cutting and serving. Store unwrapped.
Recipe Notes
For a crisper crust, brush the bread with water prior to scoring and baking. You can also add other herbs and flavorings, or shape the bread into a round boule rather than long thin ficelles.
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| Finished with honey, sifted flour, and fresh black pepper before baking. |
