ESB Ale & Honey Sourdough
ESB Ale & Honey Sourdough

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, esb ale & honey sourdough. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

ESB Ale & Honey Sourdough is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. ESB Ale & Honey Sourdough is something that I’ve loved my whole life.

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To get started with this recipe, we have to first prepare a few ingredients. You can cook esb ale & honey sourdough using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make ESB Ale & Honey Sourdough:
  1. Get 225 g Sourdough stater (bubbly & well fed)
  2. Make ready 340 g Your choice of Ale
  3. Take 28 g Honey
  4. Take 400 g White bread flour
  5. Get 100 g Spelt or rye flour (or use more White)
  6. Get 8 g Sea Salt

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Steps to make ESB Ale & Honey Sourdough:
  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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