As a follow-up to my No-Knead Bread recipe, about which I cannot say enough, this addition.
I tried a new variation last night. I replaced all the water in the recipe with beer. I didn’t want to go overboard, so it was just a nice Canadian Pilsner, but it added a lot of depth and character to the flavor. I’m going to try it again, this time with a stronger choice, like Lagunitas Lucky 13 (one of my favorites) or some of our local Fremont’s Unlimited IPA (that’ll be interesting).
But it again proves how versatile this recipe is.
Loving it!
k
Unraveling Time
Desert Wind
Ploughman's Son
Ploughman King
The Year the Cloud Fell
The Spirit of Thunder
Shadow of the Storm
The Cry of the Wind
Beneath a Wounded Sky
Cryptogenesis: A Memoir
Kurt R.A. Giambastiani 
That’s funny, I made one with all Pyramid Apricot Ale last night.
(Well, overnight rise in the fridge with 400g ap flour, 325g beer, 8g kosher salt, 2 tsp yeast, and 1.5 tsp honey… and I accidently used too much beer so the hydration was 81%. I was shooting for 75%. Covered pot technique though.)
Nobody could taste the apricot, but otherwise it turned out nice. It was a very wide and low shaped bread.
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Hey, AJ!
As per my recipe, I used 500g ap and kept the hydration much closer to 60%. Higher than that and I have too much trouble depanning in prep for the closed-pot bake. I’ve also been sticking with my saucepan rather than the Dutch oven. The smaller diameter gives more lift to the loaf.
My comrade-cook here at work tasted it and found it more complex than the “straight” recipe, but not “beery.” I definitely want to try a nut brown ale and some IPA…maybe this weekend! –k
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