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Fast Guide to Serving Tasty ESB Ale & Honey Sourdough

Wishing to eat ESB Ale & Honey Sourdough a 5-star restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to guide you with clear ways on preparing a ESB Ale & Honey Sourdough like a famous chef made.

ESB Ale & Honey Sourdough

We hope you got benefit from reading it, now let's go back to esb ale & honey sourdough recipe. You can cook esb ale & honey sourdough using 6 ingredients and 6 steps. Here is how you cook it.

To prepare an extraordinary ESB Ale & Honey Sourdough, below are the materials required:

  1. Get 225 g of Sourdough stater (bubbly & well fed).
  2. You need 340 g of Your choice of Ale.
  3. Get 28 g of Honey.
  4. Get 400 g of White bread flour.
  5. Provide 100 g of Spelt or rye flour (or use more White).
  6. Take 8 g of Sea Salt.

After preparing the ingridients, next you are ready to cook your 5-star ESB Ale & Honey Sourdough by following the instructions below:

  1. Combine the ingredients in a bowl of a stand mixer. Attach the dough hook, knead on low speed until the dough is evenly moistened; it should be wet and sticky. Cover the bowl tightly with a lid or plastic wrap and let rest 20 minutes..
  2. After 20 minutes, Knead the dough on medium for 15 minutes, adding a tablespoon more bread flour within the first 5 minutes until the dough comes away from the sides of the bowl. After 10 minutes, the dough should be smoother, but still sticky..
  3. Place into a slightly oiled bowl, cover and allow to rise for 4 hours.
  4. Turn onto a lightly floured surface and shape. Flip and add to a floured Banneton. Pinch the seam shut if needed and add a touch more flour. Cover with a plastic bag and let rise for 2 more hours..
  5. Pre heat the oven to 240' when you have 30 mins left of second rise. When the bread is done turn out into a casserole dish with baking paper on the bottom. Score as you please for a better rise..
  6. Bake for 35 mins with lid on, 10 mins with lid off the turn oven off, crack door open and leave in oven to finish crust..

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Recipe : ESB Ale & Honey Sourdough

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