1cupfed beer trub start when its first rise is peaking
¾cupwaterroom temperature
1½cupbread flour
Beer Trub Bread Dough
1½cupbread flour
1tspsalt
1tspsugaroptional
1Tbspolive oilextra virgin
Instructions
Making the Sponge
To your fed and bubbly starter, ad the water and flour. Mix to combine, and let it rise for 1 hour.
Beer Trub Bread
Once your sponge has doubled, add in the remaining flour, salt, sugar (if using), and oil. Mix to combine on low speed.
Knead it on medium speed for 10 to 15 minutes. It should pull away from the bowl and be fairly smooth but still sticky.
Place your dough in a large, oiled bowl, cover, and place in the fridge overnight (for at least 12 hours). It may get really large.
The next morning, allow the dough to come to room temperature for about 2 hours.
Once your dough is room temperature and relaxed, turn it out onto a lightly floured surface. Stretch it out into a rectangle. Pull all four corners to the center. Then, pull top, right, bottom, and left sides to the center.
Flip it over, and use both hands to swirl the dough on the counter to seal the bottom and tighten the skin. It should begin to look like a nice smooth ball.
Now, you'll want to prepare a baking vessel. Crumple a square of parchment large enough for the bottom and sides of your dish of choice. Press the paper into the dish, forming to its shape. Then, sprinkle flour over the paper to make sure the dough won't stick. Finally, set your dough seam-side down in the dish.
Let this rise for 1 hour.
Dust it with flour and score. You can get really fancy with your scoring, or you can stay very simple. I like going down the sides, but some like to do a big X cut. Once you've done that, go nuts with decorative slashing.
Preheat the oven to 400ºF.
Place your vessel into the oven and bake for 30 minutes. Your bread should come out at around 140ºF internally and still very raw.
Remove it from the casserole, or dutch oven, whichever you're using. Place it (with the parchment paper) on a baking sheet. Turn the temperature down to 350ºF, and bake for another 20-30 minutes.
Allow it to cool completely on a wire rack before cutting into it.