La Mora Romagnola

Beer sandwich bread.

Servings

Ingredients

18oz white bread flour
5.2oz Pils style beerroom emperature, you may need a little bit more or a little bit less.
1/2tabsp dry active yeast
2teasp kosher salt
1tabsp sugar
2.6oz soft butter
milk to brush
seeds to sprinkle

Instructions

Sift flour with dry yeast, add beer little by little. When you have a dough add sugar, then butter and at salt at last. Knead until you have a smooth loaf.
Let it rise covered until it doubles, then knead a little and make two folds. Cover and wait 15 minutes then rotate the dough 90° on your right and fold again. do it for four times, always rotating the same direction and waiting 15 minutes before making a new fold.
Put the loaf in a long and thin mould, keeping the fold down; brush with milk and spinle with seeds. Let it rest about 30 minutes then bake for about 40-45 minutes in already hot oven (put inside a small recipient with water). Wait until cold to slice it.