For when regular bread just doesn’t have enough hops.
Stephen Chisholm sent us photos of this amazing looking bread on Twitter, so of course we had to get the recipe.
500g strong white bread flour
3g instant yeast
330g Blast IPA
11g sea salt
Mix the flour with the yeast and Blast IPA followed by the salt, squeezing it into the dough. Knead for about 2-3 mins only then transfer to a large bowl.
Leave to rise at room temperature for about 2-3 hours. After 1 hour gently fold the dough over itself a few times to form a package. Be gentle and keep in the air
When the dough is billowy, soft and just under double in size transfer to a lightly floured surface so that you have a rough square of dough. To shape the dough fold the end furthest from you to the centre, then pull the left side into the centre, then the right and finish by pulling the side closest to you to the end furthest from you so you have a sausage shape. Roll it gently a few times then transfer to a 1 lb loaf tin or a floured proofing basket.
Let rise at room temperature for 1.5-2 hours or in the fridge for 8-16 hours (longer rise is better for flavour) until just under double in size.
Towards the end of rising time preheat your oven to 240°C/220°C fan with a baking sheet in. If using a proofing basket gently ease the dough out and onto the hot baking sheet, if using a loaf tin place this on the sheet. Using a sharp knife score the dough lengthways deeply.
Toss a cup of cold water in the oven to create steam and bake the loaf for 10 mins. Reduce the temperature by 20°C and continue to bake for 25-30 mins. The loaf is done when it is a gorgeous dark golden brown and sounds hollow when tapped on the bottom.
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