Beer and Bread. How cool is this!? My first beer-fermented-poolish bread!

Poolish:

75g bread flour
75g Blue Moon witbier beer (lukewarm)
1/2 packet of highly active yeast

Let ferment for 5 hours (should try overnight though)

NOTE: A poolish semidry mixture will favor lactic acid formation giving the bread more of a milk-like taste. A Poolish is used in the making of french bread by French standards.

Dough:

100% of the Poolish
400g bread flour
150g Blue Moon witbier beer
100g water
1/2 packet highly active yeast

Method:

1st rise, about an hour or double the size
2nd rise, about an hour or until double the size

Score the loaf right before baking. Bake in a very hot oven on a pizza stone at 415f for the first half of the baking time, spray with water or place a tray at the bottom of the oven and pour a cup of water, repeat if needed, lower the temperature to 400f-380f for the second half. What I’m trying to do is maximize the oven spring in the first minutes of baking, if the crust becomes too hard too soon, it will prevent the bread from rising, hence the need for moisture inside the oven. I then lower the temperature to allow the loaf’s interior to cook without burning the outside which should only continue browning slowly, until the bread is ready.

Every oven is different, and a lot of the success behind making bread comes from doing it over and over again … and… buying an oven thermometer helps, just saying…

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