Bake The Boar | Waterloo IPA Sourdough
Looking for something to do on those cold days stuck indoors? Why not bake some bread! Through our Mix the Boar series, we learned that every cocktail is a little bit better if you mix in some Waterloo – so why not do the same with baking? For our first installation of Bake the Boar, we sought the help of our good friend and partner Chef D. He put together this quick and delicious bread recipe using Waterloo IPA. Enjoy!
Waterloo IPA Sourdough
- 3 cups of all-purpose flour
- 1-1/2 tsp salt
- ¼ tsp instant or rapid-rise yeast
- ¾ cup plus 2 tbsp water at room temperature1 cup Waterloo IPA
- 2 Tbsp honey
- 1 Tbsp white vinegar
- Whisk flour, salt and yeast together in large bowl. Add water, Waterloo IPA, vinegar and honey. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until rough, wet ball forms. Cover bowl with plastic wrap and let sit at room temperature for at least 8 hours, or up to 48 hours.
- Line a sheet of parchment paper in your Dutch oven.
- After dough had sat, break dough down with two rubber spatulas. Dough will be very sticky. Form dough into a wet ball and transfer to the parchment paper in your Dutch oven.
- Adjust oven rack to middle position. Lightly flour top of dough to prevent sticking. Cover pot and place in oven. Bake bread for 50 minutes at 425 degrees.
- Remove bread from oven. Bread will be a rich brown colour. Carefully remove bread from pot, tap the bottom of the loaf. You should hear a hollow sound. This means your bread in cooked. If you don’t hear the hollow sound, put your loaf back in the Dutch oven and cook for another 10 minutes. Transfer to wire rack and let cool completely.