Artisan Boule Bread Recipe

Ingredients for Artisan Boule Bread

• 1 cup (240 ml) lager beer
• 1 3/4 cups (400ml) lukewarm water
• White Vinegar
• Instant Yeast
• 1 3/4 tsp (10g) salt
• Unbleached All Purpose Flour

How to Make Artisan Boule Bread

1. In a large bowl, combine all ingredients and mix thoroughly until a shaggy dough forms.
2. Cover the bowl loosely with a lid or plastic wrap (do not seal tightly) and let the dough rest at room temperature for 3-10 hours (bulk fermentation). The longer you let it ferment, the more intense the sourdough flavor will be.
3. Transfer the dough to a large (5-6 qt) non-airtight plastic container. Cover loosely and refrigerate for at least 2 hours, or up to 10 days. The flavor will deepen over time.
4. When ready to bake, generously flour a bowl or banneton lined with parchment paper. Gently shape the desired amount of dough (about 1-1.5 lbs) into a boule and place it seam-side up in the prepared bowl. Cover loosely with plastic wrap and let it rise at room temperature for about 1.5 to 2 hours, or until almost doubled in size.
5. Preheat your oven to 450°F (232°C) with your baking stone or Dutch oven inside for at least 30 minutes.
6. Carefully flip the risen dough from the bowl onto a piece of parchment paper.
7. If using a baking stone, carefully transfer the dough (on the parchment) to the preheated stone. If using a Dutch oven, carefully place the dough in the hot Dutch oven.
8. Bake covered (with the lid on the Dutch oven) for 20 minutes.
9. Remove the lid and bake for another 20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
10. Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.