This is a recipe I’ve adapted that seems to come out great each time!
3 cups flour
1.5 tsp salt
1 tsp active dry yeast
12 oz beer (I like to use modelo especial in a can)
Proof overnight in glass bowl with plastic wrap. Must proof for about 12 hours.
Fold dough on floured board then proof again in greased towel-covered bread pan for 1 hour. Then an additional 30 minutes while oven preheats at 425F.
Bake covered with clips for 30 minutes then ten minutes more with the top off.
Let cool on cooling rack for 60 minutes.
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