Brown Fire Sourdough Loaf

Aromatic sourdough bread with dark beer, fine acidity, and crispy fried onions – perfect for 1 person and long cold fermentation.

Instructions

1. Use the sourdough starter when it is active and ready for baking: It should have visibly risen after refreshing and smell pleasantly sour.
2. Roughly mix the wheat flour, rye flour, dark beer, and water until no dry flour is visible. Let the dough rest covered for 30 minutes.
3. Add the sourdough starter and salt to the dough and knead vigorously for 5–8 minutes until a smooth, slightly sticky dough forms.
4. Finally, briefly knead in the fried onions evenly so that they are well distributed.
5. Place the dough in a lightly oiled bowl and let it rise at room temperature for 2 1/2 to 3 hours. During the first 90 minutes, stretch and fold the dough every 30 minutes.
6. Shape the dough into a round or oval shape on a lightly floured surface and place it seam side up in a well-floured small proofing basket or a bowl lined with a linen cloth.
7. Cover and let it cold ferment in the refrigerator for 10–14 hours.
8. Preheat the oven with a baking tray or baking stone to 250 °C (482 °F) top/bottom heat in advance.
9. Carefully turn the dough directly from the refrigerator onto parchment paper or a bread peel, score it, and place it in the hot oven.
10. Bake with steam: Bake for 15 minutes at 250 °C (482 °F), then release the steam, reduce the temperature to 220 °C (428 °F), and bake for another 20–25 minutes until well browned.
11. Remove the bread from the oven and let it cool completely on a wire rack before slicing.