Name: Barm Bread
Yield: 4 servings
Ingredients: 250 g - Poach the beer to about 70ºC - Remove from heat and add the flour. Stir until lumps are eliminated. - Transfer half to a bowl and let cool to 20ºC - Add the teaspoons of sourdough starter and set aside covered until the next day; 150 g yeast; 500 g strong flour; 250 ml water; 1 i salt

Barm Bread

Barm Bread is an artisanal bread with a rich and complex flavor, made with warm beer and sourdough starter, which gives it a fluffy texture and a slightly crispy crust.

Ingredients

Servings:

Ingredients

250 g- Poach the beer to about 70ºC - Remove from heat and add the flour. Stir until lumps are eliminated. - Transfer half to a bowl and let cool to 20ºC - Add the teaspoons of sourdough starter and set aside covered until the next day

Ingredients

150 gyeast
500 gstrong flour
250 mlwater
1 isalt

Nutritional Information

Per Serving (Approx.)

Calories

683 kcal

Protein

19 g

Fat

2 g

Carbohydrates

143 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Barm Bread

In a large bowl, mix 500 g of flour with 10 g of salt and blend well. Ensure the salt is evenly distributed.
Add 15 g of crumbled fresh yeast to 300 ml of warm water (around 37 degrees). Stir until the yeast is completely dissolved.
Incorporate the yeast water into the flour and salt mixture. Mix it all until you have a wet and cohesive dough.
Transfer the dough to a floured surface and knead for about 10 minutes until it is smooth and elastic.
Place the dough in a bowl lightly greased with oil, cover with a damp cloth, and let it rest for 1 hour in a warm place until it doubles in size.
After the first rise, transfer the dough back to the floured surface, fold it several times to eliminate any excess air.
Shape the dough into a smooth ball and place it on a floured baking tray. Let it rest for another 45 minutes under the damp cloth, until it rises again.
Preheat the oven to 220 degrees. Just before baking, make a few cuts on the surface of the dough with a sharp knife.
Bake the bread in the center of the oven for 25-30 minutes or until the bread sounds hollow when you tap the base. Allow to cool on a wire rack before slicing.

Note: The day before, we will prepare a barm

The day before starting the cooking process, we will prepare a barm to ensure the fermented dough is ready. Begin by accurately measuring all the necessary ingredients.
In a large bowl, mix 100 g of flour and 100 ml of warm water (approximately 30°C) to promote fermentation.
Add 10 g of crumbled fresh yeast and stir well until all the ingredients are completely integrated and lump-free.
Cover the bowl with a clean kitchen cloth and let it rest at room temperature overnight, about 12 hours, to allow the barm to ferment properly.
The next morning, check that the barm has doubled in volume and has a slightly sour aroma, which will indicate that it is ready to use in your bread or fermented dough recipes.

Barm Poach the beer until about The next day it

Heat 250 grams of ALE beer to 70°C to prepare the bread barm. You will need to reduce the amount of water in the recipe because the barm is quite liquid.
Once the beer has matured in the bottle, remove it from the heat and add 50 grams of strong flour. Stir until the lumps are eliminated. Transfer half to a bowl and let it cool to 20ºC.
Add 4 teaspoons of white sourdough and cover the bowl, leaving it to rest until the next day.
The day before, prepare the barm with the following ingredients: 150 grams of barm, 500 grams of strong flour, 250 ml of water, 1 and 1/2 teaspoons of salt.
8:00 AM: Mix the water with the barm in a large bowl using a whisk. Add the flour and salt, then knead until a light and sticky dough is achieved. Let it rest for 10 minutes.
8:10 AM: Pour the dough onto a lightly oiled marble surface and knead for 15 seconds. Clean the bowl, lightly oil it, and place the dough back in. Let it rest at room temperature for 10 minutes, covered.
8:20 AM: Pour the dough onto the lightly oiled countertop and knead for 15 seconds. Form a ball with the dough and transfer it to the bowl. Let it rest at room temperature for 10 minutes, covered.
8:30 AM: Pour the dough and knead for 15 seconds. Form a ball with the dough and transfer it to the bowl. Let it rest for 30 minutes at room temperature, covered.
9:00 AM: Pour the dough onto the countertop and knead for 15 seconds. Form a ball with the dough and transfer it to the bowl. Let it rest for 60 minutes (1 hour) at room temperature, covered.
10:00 AM: Pour the dough onto the countertop and knead for 15 seconds. Form a ball with the dough and transfer it to the bowl. Let it rest for 60 minutes (1 hour) at room temperature, covered.
11:00 AM: Pour the dough onto the countertop and knead for 15 seconds. Form a ball with the dough and transfer it to the bowl. Let it rest for 120 minutes (2 hours) at room temperature, covered.
1:00 PM: Divide the dough into 2 pieces, each weighing about 450 grams. Shape each piece into a ball and let them rest for 15 minutes, covered. Flour two kitchen towels to line two bowls of about 20 cm in diameter (or flour lined proofing baskets).
1:15 PM: Place one ball in each basket with the seam side up. Cover with another towel and let rest at room temperature for about 4 hours until they have almost doubled in size.
5:30 PM: Preheat the oven to 220ºC. Sprinkle semolina on the base of the first bread you are going to bake (or place semolina on the baking sheet). Turn the bread onto the baking peel (or baking tray). Make two cross-shaped slashes on the surface of the bread with a sharp blade. Mist with a little water and bake for 50-70 minutes. Before baking the second bread, wait for the oven to reach 220ºC again.

Recommendations & Tricks

Note: The day before, prepare a barm, which is a fermentation starter that will add more flavor to the bread.
Heat the Ale beer gently to 70ºC, avoiding boiling. This will help activate fermentation.
Once off the heat, add 50 grams of strong flour and stir well until there are no lumps. This will ensure a homogeneous texture.
Divide the mixture into two equal parts and transfer half of it to a bowl, allowing it to cool down to about 20ºC.
When it has reached the appropriate temperature, add 4 teaspoons of white sourdough starter and stir gently.
Cover the bowl with plastic wrap or a clean cloth and let it rest at room temperature until the next day. This will allow bacteria and yeast to work effectively.
Remember that when making bread with this barm, you should reduce the amount of water in the recipe because this barm is quite liquid. Adjust the dough if necessary by adding more strong flour.