Beer crust


You will need: Fireclay stones
Fireclay brick: approx. 160-180°C
Top heat: approx. 300-350°C
Preheating: approx. 30 minutes
Working hours: 20 minutes
Baking time: ca. 60 minutes


  • 700 g wheat flour type 1050
  • 300 g rye flour type 997
  • ½ cube of yeast (room temperature)
  • 20 g salt
  • 30 g dry sourdough
  • 1-2 tablespoons bread spice
  • 500 ml room temperature beer
  • 150-200 ml lukewarm water

Pour the water into the mixing bowl of the food processor. Crumble the yeast over it, leave to stand for 5 minutes and dissolve in the water. First add the beer, then the remaining ingredients and knead into a smooth dough for approx. 10 minutes using the dough hook on the food processor. 

Cover the dough and leave to rise in a bowl for approx. 3 hours.

Then place the dough on a lightly floured work surface and shape into a round loaf. Place the dough end down in a floured proofing basket, cover and leave to rest for another 30 minutes.

During this time, heat the Merklinger to approx. 300-350°C.

Tip the bread onto the floured slide and place in the oven.

Bake on the chamotte stone (stone temperature approx. 160-180°C) for approx. 60 minutes until crispy.

Remove from the oven and leave to cool on a wire rack.

Make the dough the evening before with just 3 g(!) of yeast and leave to mature overnight in the fridge.

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