Barm Bread

Preparing the barm

The day before, prepare a barm.

1. Heat the beer to about 70°C.
2. Remove it from the heat and add the flour.
3. Stir until the lumps are eliminated.
4. Transfer half of it to a bowl and let it cool to 20°C.
5. Add the teaspoons of sourdough starter and set aside, covered, until the next day.

Kneading and fermentation

1. At 8:00 AM, mix the water with the barm in a large bowl using a whisk.
2. Add the flour and salt, and knead until you obtain a light, sticky dough.
3. Let the dough rest for 10 minutes.
4. At 8:10 AM, turn the dough out onto the lightly oiled worktop and knead it for 15 seconds.
5. Clean the bowl, lightly oil it and return the dough to it.
6. Let the dough rest, covered and at room temperature, for 10 minutes.
7. At 8:20 AM, turn the dough out onto the lightly oiled worktop and knead it for 15 seconds.
8. Shape the dough into a ball and transfer it to the bowl.
9. Let the dough rest, covered and at room temperature, for 10 minutes.
10. At 8:30 AM, turn out the dough and knead it for 15 seconds.
11. Shape the dough into a ball and transfer it to the bowl.
12. Let the dough rest, covered and at room temperature, for 30 minutes.
13. At 9:00 AM, turn the dough out onto the worktop and knead it for 15 seconds.
14. Shape the dough into a ball and transfer it to the bowl.
15. Let the dough rest, covered and at room temperature, for 60 minutes.
16. At 10:00 AM, turn the dough out onto the worktop and knead it for 15 seconds.
17. Shape the dough into a ball and transfer it to the bowl.
18. Let the dough rest, covered and at room temperature, for 60 minutes.
19. At 11:00 AM, turn the dough out onto the worktop and knead it for 15 seconds.
20. Shape the dough into a ball and transfer it to the bowl.
21. Let the dough rest, covered and at room temperature, for 120 minutes.

Dividing and resting

1. At 1:00 PM, divide the dough into 2 pieces of about 450 g.
2. Shape each piece into a ball.
3. Let them rest, covered, for 15 minutes.
4. Flour two kitchen towels to line two bowls about 20 cm in diameter, or flour linen-lined proofing baskets.
5. At 1:15 PM, place one ball in each basket with the seam facing upwards.
6. Cover them with another cloth and leave them at room temperature for about 4 hours, until they have almost doubled in volume.

Baking

1. At 5:30 PM, preheat the oven to 220°C.
2. Sprinkle semolina over the base of the first loaf you are going to bake, or put semolina on the baking tray.
3. Turn the bread out onto the baking peel or onto the tray.
4. Using a guillette, make two cross-shaped cuts on the surface of the bread.
5. Spray it with a little water and bake it for 50–70 minutes.
6. Before baking the second loaf, wait for the oven to return to 220°C.