Boozy Baking

Boozy Baking

Overnight Pale Ale Sourdough

With more beer recipes planned from Mark Dredge’s book ‘Cooking with Beer’, we decided to create the perfect accompanying beer based loaf but, with weekend days rather full of late, slow sourdough Sundays have become a dim and distant memory.

For those who are short on time but can’t resist the call of a freshly baked crisp and chewy sourdough the brilliant Jack Sturgess (a.k.a. Bake with Jack) has a simple sourdough recipe that sees all the hard work (and it’s really not that hard) completed before breakfast and before bedtime!

Friday 6am: With birds singing, the sun just peaking over the top of the valley and a fresh cup of coffee in hand we mixed some starter (ours came to Derbyshire by way of the E5 Bakehouse in Hackney, London) with flour and water before covering and leaving to sit for the day.

Friday 6pm: With a beer in hand we added water (our has added hops and barley in the form of the delicious Coopers Original Pale) and flour and mixed to form a craggy dough. After 30 mins sea salt was added and the dough given a few quick folds before covering and ignoring for a couple of hours.

Friday 8pm: Having enjoyed a delicious dinner (Ulitmate Beer Burger) we gave a dough a few more quick folds before ignoring again for two hours.

Friday 10pm: Washing up done and the dog snoozing happily we gave a final few folds before leaving our dough for a final hour of proving and some quality sofa time.

Friday 11pm: With bed calling and the first yawns of the evening kicking in it was time to put our sourdough to bed. We floured a banneton before folding and shaping our dough into a tight ball, placing in the banneton (Bake with Jack has some simple to follow tutorials on his YouTube channel) and popping in the fridge.

Saturday 6am: After being woken by our doggy alarm clock (a paw on your face works just a well as an alarm clock!) we took our dough out of the fridge to gently warm up (your loaf will be fine for a few hours more in the fridge). You know you’re ready to bake when you can gently poke your dough and leave a dent.

Saturday 7am: With a second coffee on the go and the oven warming (with a dutch oven inside) we prepped our loaf for the oven, tipping out onto a piece of baking parchment and smoothing off the excess flour before slashing a pattern into our dough (be confident and use a lame/razor blade or a very sharp knife).

Saturday 7:30am: Our loaf went into our dutch oven to bake. 30 mins with the lid on and 10 minutes with the lid off, letting any steam escape and allowing the crust to crisp.

Saturday 8:10am: Fresh sourdough smells filling the house and the whole weekend ahead of us. What could be better?

Saint Mars of the Desert Brewery and Tap Room

Saint Mars of the Desert Brewery and Tap Room

Ultimate Beerger

Ultimate Beerger