8 February 2020 Big Drop Brewing Co Recipes

Lager bread

An overnight cold ferment finished in a cast iron pot — the closest thing here to a proper bakery loaf, and the beer does the flavouring.

Made with

• 

  Gluten Free & Vegan

  Lager

  • Can
  • Bottle
  • Keg

  Buy online! — Lager Find out more about Lager

  4

Ingredients

• 5g dry yeast
• 330g Big Drop Lager
• 120g water
• 500g wheat flour
• 1 tsp salt
• 50g honey
• 5g olive oil

Method

1. Mix the beer and water and warm to 37°C.
2. Mix the yeast and liquid in a big bowl.
3. Mix in the flour and the salt.
4. Finally, mix in the honey and the olive oil. The dough should be quite sticky.
5. Let the dough rise for one hour at room temperature under a cloth.
6. Put a plastic film over the bowl and leave the dough in the fridge overnight.
7. Tip the dough out onto a floured table and knead lightly for two minutes into a ball. The dough should be slightly sticky.
8. Put a cloth over the dough and let it rest at room temperature for two hours.
9. Heat the oven to 230°C and heat up a cast iron pot with a lid in the oven.
10. Put some flour in the bottom of the pot, then put the dough in and bake for 30 minutes with the lid on.
11. Take off the lid and let the bread bake another 30 minutes.
12. Take the bread out of the cast iron pot and let it cool down on a rack.
13. Devour it.