Beer and rye bread

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Such wise words from Ben Franklin!

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What a recipe! So easy and because of the types of flour used, quite simple to work with. That means that it is smooth and not sticky!
I will admit I would sooner drink a beer rather than bake with it, but for this recipe, I would be willing to make the sacrifice.😅
Makes two large rolls

The recipe begins the day before you start baking. You make your poolish or starter.
You need:
125g beer (like Heineken for example)
125g bread flour
5g fresh yeast.
* Mix the ingredients well in a bowl, cover it with cling film and put it in the fridge.

The next day
Take the poolish out 1hour before you start baking.

Now add the following to the bowl of poolish:
400 g rye flour
400g bread flour
480-490 g water (room temperature)
5 g fresh yeast
15 g salt

Mix well. Lightly coat your work surface with sunflower oil. Now turn your mixture over onto the surface and begin kneading for 5 minutes. Let it rest for 5 minutes then knead for another 5. Make a ball. Place it in a large bowl that has been lightly coated with oil. Cover with a tea towel and let it rise for an hour.
Lightly flour the work surface and turn the bowl over on it. Roll your ball of dough gently in the flour and put it once more in the bowl. Cover with a te towel.Let it rise for one hour more. Trust me, this guy rises and is beautiful!

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When risen, turn the dough over onto the work surface and divide them in half. Put each in a floured basket (like the above photo), cover with a tea towel and let them double in size.
⭐A note about the baskets. You can vary the shapes that you use. The bread takes on the shape of your basket. I have seen oval shapes too. Really impressive!

About 20 minutes before the rising is finished preheat your oven to 240°.
Turn your breads over onto a baking tray that has been covered with parchment paper. The breads fall out easily.
You can make slits on the top with a knife.
Now have a small glass of water ready.

When the rising is finished, put the bread in the oven and quickly throw the glass of water on the bottom of the oven. (This produces steam and helps the bread to rise!)
Bake the bread at this temperature for 10 minutes.
Open the oven door a bit to let some steam escape and then lower the temperature to 220° and bake 15-20 minutes more. Keep an eye on it and cover with foil if the top gets too brown.
Put it on a cooling rack.

Enjoy! Xxxx Natascha