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No-Knead Alaskan Beer Fall Harvest Bread with optional Sourdough flavors

No-Knead Alaskan Beer Fall Harvest Bread with optional Sourdough flavors is built on Basic Bread, Bread Flour, Sugar, Instant Yeast, and Kosher Salt. Serves 12. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• to taste
• 18 oz
• 1 tbsp
• 2 1/4 tsp
• 2 tsp
• 1 1/2 cup
• 1 cup
• 1/2 cup
• 12 oz
• 1/4 cup
• 6 oz
• 2 oz
• to taste
• to taste

Method (preview)

1. 1

   Sourdough starter: weigh on scale for best control of hydration

2. 2

   See notes below for use of equal volume style starter

3. 3

   Toast the walnuts in a 350F oven for 6-10 minutes ahead of the bread making for best flavor.

4. 4

   Finely chopped walnuts do not have the same effect.

5. 5

   Mix the dry ingredients in a large bowl or dough tub (flour, sugar, yeast, salt, walnuts, dried cranberries).

6. 6

   Decrease the yeast if using the active sourdough starter.

7. 7

   Add the extra flour also.

8. 8

   Mix the wet ingredients in a large measuring cup (I use a 8 cup size) or bowl (beer, water, oil, sourdough starter if using).

9. 9

   Pour the wet into the bowl/tub with the dry ingredients and mix until all the flour is moistened.

10. 10

    Cover the bowl with clear wrap and allow to rise until doubled, about 2 hours.

11. 11

    Preheat the oven to 425F with a baking steel or stone on a rack if available (makes crisper bottom crust).

12. 12

    Slash the top with a lame if desired and brush or spray the top crust with water.

13. 13

    Place the lid on the Dutch oven and bake for 20 minutes

14. 14

    After 20 minutes, remove the lid and reduce the oven setting to 350F.

15. 15

    Continue baking for 20-30 minutes until the center of the loaf reaches 195F on an instant read thermometer in the upper center of the loaf.

16. 16

    Remove the Dutch oven and allow to cool for 20 minutes.

17. 17

    Roll the loaf out onto a rack and continue to cool until someone can no longer wait and cuts a slice.

18. 18

    "1 large Loaf"

19. 19

    Fiber; 0mg Cholesterol; 315mg Sodium. Exchanges: 2 1/2

20. 20

    Grain(Starch); 0 Fruit; 1 Fat; 0 Other Carbohydrates.

21. 21

    Protein content of the bread makes a difference.