Blue Moon Bread
This recipe uses Blue Moon beer in both a preferment (poolish) and the final dough, creating a noticeable depth of flavor. The process requires some planning because of the poolish, but the hands-on time is minimal.
Ingredients
For the Poolish (Preferment)
- 100g bread flour
- 100g Blue Moon witbier ~90F, lukewarm
- 1 1/2 tsp instant dry yeast
For the Dough
- All of the poolish from above
- 375g bread flour
- 50g whole wheat flour
- 175g Blue Moon witbier ~90F, lukewarm
- 75g water ~90F, lukewarm
- 2 tbsp unsalted butter melted
- 1 tbsp honey
- 2 tsp Diamond Crystal kosher salt
- 1 1/2 tsp instant dry yeast
Method
- Mix 100g bread flour, 100g lukewarm Blue Moon beer, and 1.5 tsp yeast to make poolish. Let ferment 5 hours at room temp or overnight in fridge until bubbly.
- Combine poolish with remaining flours, beer, water, butter, honey, salt, and yeast in stand mixer with dough hook.
- Mix on low until shaggy, then medium speed 6-8 minutes until smooth and elastic.
- Transfer to oiled bowl. Rise 1 hour until doubled.
- Shape into round or oval loaf on parchment. Proof 1 hour until puffy.
- Place Dutch oven in oven; preheat to 450F.
- Score loaf, transfer to hot Dutch oven using parchment.
- Bake covered 25 minutes.
- Remove lid, bake 15-20 minutes until deep golden and internal temp reaches 200F.
- Cool on wire rack 1 hour before slicing.
Notes
Poolish should smell distinctly of beer and yeast when ready.
Parchment acts as a sling for safe transfer to hot Dutch oven.
Parchment acts as a sling for safe transfer to hot Dutch oven.