Beer European Bun

Overview

A beer bag that is synonymous with health, low-fat, weight loss, sugar-free...all kinds of synonyms. This is a European bread made with beer starter, a simple bread full of hop aroma. It has a rustic flavor, a simple and mellow rich lactic acid fermentation, slightly sour taste, a slight bitter taste of beer, mixed with chewy and crispy European bread skin, a unique kind of European bread. Those who like this kind of European buns will love the simple and natural taste, and those who don’t like it will find it super unpleasant... Friends who want to try it, are you ready? Let’s start with the light rain ~ This recipe is about 500g beer buns / two.

Tags

• baking
• breakfast
• beer
• beer starter
• high gluten flour
• low sugar yeast
• purified water
• black flour
• salt

Ingredients

Steps

1. 1 For beer starter, heat the beer to within 80 degrees, add 30g of high-gluten flour and stir evenly, cool to within 40 degrees, add 6g of low-sugar yeast and stir evenly until completely dissolved. Place in a container, cover with two layers of plastic wrap, and ferment at room temperature for 12 to 30 hours.

   

2. 2 Yeast 1: 14g beer starter, 0.6g salt, 39g high-gluten flour, 39g purified water, mix evenly, cover with two layers of plastic wrap and ferment at room temperature for 16 hours. The fermented yeast shows a lot of bubbles.

   

3. 3 Yeast 2: Mix 234g high-gluten flour, 280g purified water, and 1.25g salt evenly, put it into a container, cover it with two layers of plastic wrap, and ferment at room temperature for 8 hours.

   

4. 4 Well-fermented species 2 shows a lot of bubbles.

   

5. 5 Main dough: 312g high-gluten flour, 54g rye flour, 80ml purified water, 12g salt, yeast 1, and yeast 2. Mix and knead to the expansion stage

   

6. 6 Place the kneaded dough into a container, cover with plastic wrap and let rest for 15 minutes.

   

7. 7 Take out the rested dough and divide it into two parts and reunite them. Let rest for 30 minutes. Shape the rested dough into a round shape

   

8. 8 Put the smooth side up into a container (put it in two bowls with light rain and cover it with cotton cloth) for fermentation, cover with plastic wrap and refrigerate for 12 to 16 hours.

   

9. 9 Fully preheat the oven to a maximum temperature of 290 degrees and place an empty baking pan on the bottom layer. The maximum temperature of the oven preheated with light rain is 230 degrees, and the upper and lower heat are preheated for 60 minutes. Place the fermented bread dough into the baking pan

   

10. 10 Sift an even layer of high-gluten flour on the surface and cut into bags.

    

11. 11 Cut the buns according to your preference. Sift a layer of high-gluten flour evenly and cut the buns. Just cut the bags according to your preference.

    

12. 12 To bake, put the bread base into the oven, spray water on the inner wall of the oven, pour a cup of water into the lower baking tray and quickly close the door to generate steam, bake at 230 degrees for 15 minutes, take out the lower baking tray. Bake for another 30 minutes.

    

13. 13 Baking~

    

14. 14 The bread tastes so good~

    

15. 15 Crispy on the outside and soft on the inside, the European buns are ready~

    

16. 16 Slice~