By now you’ve probably seen a million different recipes for baking your own bread, whipping your own coffee, and making fluffy Japanese pancakes.
WELP, I’m here to add to your bread-baking list. There’s nothing I love more than not spending all damn day babysitting and kneading a sourdough – as much as I absolutely fucking love sourdough bread – I just don’t have patience for that, and I have patience for a LOT.
I found this recipe via one of my favorite bloggers, PrajiturEla, and you can follow this link to check out her original post, or you can stay here for the English translated version. (But she has a video on her Instagram if you wanna see the visual steps!) Also, please note that this is an OVERNIGHT recipe, meaning you need to start it the night before.
Anyway, grab a couple beers (one for drinking and one for baking, OBVS) and let’s gooooo!
600 grams all-purpose flour
1 bottle (12oz) beer of choice
10 grams salt
2 grams active dry yeast
- In a stand mixer, pour the beer in the bowl, followed by your yeast. Mix well.
- Add the salt, mix well.
- Add the flour and mix until it forms a dough. If the dough is too dry, add water 1 teaspoon at a time until it forms a solid dough.
- Place your dough in a well-floured bowl and cover with plastic wrap. Let it rest for 8-12 hours, or overnight.
- The next morning, take your risen dough out of the bowl, and place on a well floured surface. Stretch and make a criss cross 4 ways with the dough, then flip it and shape it into a round boule.
- Bake the bread in a pan, or dutch oven, for 30-35 mins at 425F. Allow to cool and enjoy!