Alsatia is famous for its happy marriage between French and German cuisine, as shown in Zwiebelkuchen - Onion Tarte and Elsässer Apfeltorte - Alsatian Apple Torte.
It's also home of one of my favorite authors, Tomi Ungerer, known for his quirky, illustrated books for children and adults, whose heroes are no mild mannered goodie-two-shoes, but usually just the opposite - like the stubborn cat boy in: "No Kiss for Mother". And even in his wonderful illustrations for a book of German folk songs ("Das grosse Liederbuch") he always manages to smuggle one little nasty detail in his otherwise idyllic scenes and landscapes.
Like me, Tomi Ungerer loves cats and good food, and is no tee-totaller. And as an Alsatian, he must love this bread, too.
PAIN À LA BIÈRE - ALSATIAN BEER BREAD (3 loaves)
95 g all-purpose flour
95 g bread flour
3 g salt
1 g instant yeast (1/4 tsp.)
119 g water
28 g potato flakes
98 g water, (to soak potato flakes)
all pâte fermentée
250 g bread flour
125 g rye flour (whole or medium)
9 g salt
4 g instant yeast
220 g water (you might substitute beer for some of the water)
BEER CRUNCH (enough for 6 breads)
50 g rye flour
90 g beer
2 g salt
1 g instant yeast
rye flour, for dusting
1. Prepare pâte fermentée. Let ferment at least 3 hours at room temperature, stretch and fold, then refrigerate.
DAY 2 :
2. Remove pâte fermentée from refrigerator 2 hours before using.
In a small bowl, mix potato flakes with water.
3. Combine all dry dough ingredients with pâte fermentée. Add cautiously 220 g water (not all might be needed). Mix on low speed for 3 minutes, add potato flakes and knead for another 3-4 minutes. Reduce speed to medium-low and continue kneading another for 2-3 minutes.
4. Let rise for 1 hour. Divide dough into 3 pieces (350 g), pre-shape into rounds, let rest for 10-15 minutes. In the meantime, combine ingredients for beer crunch in small bowl.
5. Fold 3 sides of rounds into center to make triangles. Place on parchment lined baking sheet, seam side down. Spread beer crunch over loaves, then dust with rye flour.
6. Preheat oven to 470 F/245 C. Let breads proof for 1 hour at 81 F/27 C. (If rye flour is absorbed, dust again before baking).
7. Bake for 20 minutes, (no steam,) rotate, and continue baking for another 20 minutes.
The original version of this recipe from Chef Jacquy Pfeiffer was posted in "Modern Baking", a website for professional bakers. I adapted it for home baking, including some more information supplied by fellow baker Kim from "The Fresh Loaf".
Submitted to "Yeast Spotting"http://www.wildyeastblog.com/category/yeastspotting/