“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C

Guinness Beer Bread

“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C

Beer Bread or Pain à la Bière is quite a modern phenomenon, perhaps hailing from its northeastern French roots, as recently as twenty years ago by Meilleur Ouvrier de France Boulanger Joseph Dorffer. There are, of course, many other beer bread recipes throughout Europe, but the traditional Alsatian Beer Bread, which has become an authentic specialty of France provides a uniquely wonderful bread experience. The bitter crust balanced with the crumb’s rustic creaminess from the rye flour proves there is more to Pain à la Bière than just flour and water. This bread has a depth of flavor that is both simple and complex, making it a perfect accompaniment to any meal. Yet, unlike other breads, the soul of this bread lends itself beautifully to a hot bowl of lamb stew and a pint of Guinness. Beer Bread tastes best using a rich hearty lager in the recipe. However, the bread may be altered in many ways, including using cider, specialty beers, or even champagne for the crust. This is up to the baker’s creativity. The quality of the crust and the silky richness of its crumb will ultimately provide the final flavor of the loaf. The addition of mashed potato to the dough is of particular interest; this process dates back to the days of flour rationing during wartime. (For efficiency, this recipe uses instant mashed potatoes; but boiled, mashed potatoes may be used as well.) Starches such as potato or parsnip was not only done in order to “stretch” the recipe, but also to make bread that fortified the meal. The potato made a smooth, creamy crumb that was both moist and light. The shape of the bread in Alsace is usually in the form of a triangle, which was necessary for this bread due to the lack of cohesiveness as a result of the potato. Since then, this configuration has become the Alsatian thumbprint of the loaf. This Alsatian Beer Bread retains its hearty delicious qualities even after being frozen. It is sure to be a hit in any situation. And, of course, it is the ultimate pairing for that wintry stew.

“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C

Importance of Scaling

You will notice that our recipes are measured in grams. This is not only the traditional French way of measuring ingredients in pastry and baking but it is also the most common practice among pastry chefs in general. In pastry, you have to be as exact as possible, and measuring in grams allows you to do that even more so than with ounces. For example, if a recipe calls for 4 grams of salt, that is equivalent to even less than one fifth of an ounce! If you don’t already have one, you can find a digital scale in many kitchen supply stores (or office supply stores), and they often measure in grams as well as ounces.

“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C

Fermented Dough Ingredients: Water, refrigerated 135 g King Arthur Bread Flour 200 g Sea Salt 4 g Dry Instant Yeast 1 g Total Weight 340 g Method:

! Combine the bread flour, sea salt, and yeast in a mixer using the dough hook. Add the water to the dry ingredients until they come together in a smooth dough. Watch the amount of water being added because the entire amount may not need to be added.

! Mix in first gear for five minutes.

! Mix in second gear for two minutes. ! Cover with plastic wrap and let the dough rise for 1 hour at room temperature.

! Punch down the dough, cover with plastic wrap and move to the refrigerator overnight to allow the second rising to take place.

Note: This dough will become the fermented dough needed in the beer bread recipe.

“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C

Pain à la Bière - Beer Bread Ingredients: Water refrigerated 250 g King Arthur Bread Flour 250 g King Arthur Rye Flour 125 g Salt 9 g Dry Instant Yeast 9 g Fermented Dough 300 g Potato Flakes 18 g Flakes + 70 g Water Total Weight 1040 g Beer Mixture Ingredients: King Arthur Rye Flour 25 g Guinness Beer 45 g Salt 1 g Dry Instant Yeast 0.5 g

Method:

! Combine the 1st six ingredients (water, bread flour, rye flour, salt, yeast, and fermented dough).

! Mix the potato flakes with water and add to the 1st mixture. Mix on 1st speed for 5-6 minutes and then mix on 2nd speed for 2-3 minutes.

! Cover with plastic wrap and proof at room temperature for 1 hour or until it doubles in volume.

! Divide into two 520 gram pieces and pre-shape into rounds, cover with plastic wrap and let rest for 15 minutes.

! Place each round on the work surface with the seam facing up, fold inwards the three side to obtain a triangle shape and flip over on a parchment lined sheet pan.

! Whisk together the ingredients for the beer mixture in a bowl. ! Brush the beer mixture over the top of the dough using a brush.

! Lightly sift some rye flour over the top and proof until it doubles in volume. ! Bake at 251°C/485°F for approximately 40 minutes.

“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C

Shape the 520-gram pieces into triangles by first gently shaping each of them into a round and then folding the three edges into the center.

“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C

Once shaped, mix the beer mixture. Then brush the dough, covering it almost entirely.

“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C

Generously dust the loaf with rye flour and proof.

“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C

“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C

About The French Pastry School

The French Pastry School of Kennedy-King College at City Colleges of Chicago is the premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for all things sweet and baked. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Nicole Bujewski, Patrick Doucet, Anthony Kosar, John Kraus, Sunny Lee, Eric Perez, and Joel Reno; Master Baker, Jonathan Dendauw; United States Master Baker, Jeffrey Hamelman; Master Cake Artist, Nicholas Lodge; World Baking Champion, Pierre Zimmermann; and World Pastry Champions, Patrice Caillot and En-Ming Hsu.

The French Pastry School instructs over one thousand students and pastry professionals in hands-on classes each year and offers three main programs: L’Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L’Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; L’Art de la Boulangerie, an 8-week Artisanal Bread Baking Course; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts. Additionally, the Chef Instructors of The French Pastry School lead demonstrations on the premises and around the country for thousands more pastry professionals and enthusiasts.

The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals entering the industry.

The French Pastry School's programs are approved by the Illinois Community College Board through Kennedy-King College at City Colleges of Chicago. Students in our full-time certificate programs earn from 16 to 24 college credit hours.