ESB Ale & Honey Sourdough
ESB Ale & Honey Sourdough

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, esb ale & honey sourdough. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

ESB Ale & Honey Sourdough is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. ESB Ale & Honey Sourdough is something that I have loved my whole life. They’re fine and they look wonderful.

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To get started with this particular 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. Make ready 225 g Sourdough stater (bubbly & well fed)
  2. Make ready 340 g Your choice of Ale
  3. Get 28 g Honey
  4. Make ready 400 g White bread flour
  5. Get 100 g Spelt or rye flour (or use more White)
  6. Take 8 g Sea Salt

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Instructions 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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