a recipe for benamas
2 cups purpose flour
1 cup whole wheat flour
1.5 tsp salt
1/4 tsp instant yeast
7 oz. water
3 oz. of beer
1 tbsp apple cider vinegar
stir together flour, salt and yeast. Add water, beer and vinegar. Combine until forms a shaggy ball, making sure to incorporate most of the loose flour from the bottom of the bowl into the dough. Cover with plastic wrap and let sit for 8 to 18 hours. Cut length of parchment paper about 18 inches long, 12 inches tall. Lay in 10 inch skillet and spray with non-stick spray. Turn dough out onto floured work surface and knead for about 30 seconds or about 12-15 times. Grab dough at 4 corners, and turn it over onto the center of the parchment paper. Spray surface with nonstick spray and cover with plastic wrap. Let proof at room temp for 2 hours. 30 minutes before proofing is done, preheat large heavy cast iron dutch oven (like le creuset) with the lid on to 500 degrees. When 2 hour proofing is done, slash top of dough with razor blade or lame, about 6 inches across and 1/2 inch deep. Lift bread by parchment sling and drop into the dutch oven, replace lid, reduce oven temp to 425, and bake for 30 minutes. After 30 minutes, remove lid and bake uncovered until interior temp of bread is 210 degrees. Cool on wire rack for 2 hours and serve.
1 cup whole wheat flour
1.5 tsp salt
1/4 tsp instant yeast
7 oz. water
3 oz. of beer
1 tbsp apple cider vinegar
stir together flour, salt and yeast. Add water, beer and vinegar. Combine until forms a shaggy ball, making sure to incorporate most of the loose flour from the bottom of the bowl into the dough. Cover with plastic wrap and let sit for 8 to 18 hours. Cut length of parchment paper about 18 inches long, 12 inches tall. Lay in 10 inch skillet and spray with non-stick spray. Turn dough out onto floured work surface and knead for about 30 seconds or about 12-15 times. Grab dough at 4 corners, and turn it over onto the center of the parchment paper. Spray surface with nonstick spray and cover with plastic wrap. Let proof at room temp for 2 hours. 30 minutes before proofing is done, preheat large heavy cast iron dutch oven (like le creuset) with the lid on to 500 degrees. When 2 hour proofing is done, slash top of dough with razor blade or lame, about 6 inches across and 1/2 inch deep. Lift bread by parchment sling and drop into the dutch oven, replace lid, reduce oven temp to 425, and bake for 30 minutes. After 30 minutes, remove lid and bake uncovered until interior temp of bread is 210 degrees. Cool on wire rack for 2 hours and serve.