I had some leftover beer yesterday, and a really active sourdough starter...
So y'all know where this is going.
I really love Emilie Raffa's basic loaf. I chuck everything in my kitchen aid, give it a whirl. Rest 30 min. Another lil whirl. Then into a container to proof overnight.
Quick shape in the morning and into a banneton. Give it like an hour or two, slice the top and bung it into the dutch oven for 50 min with the lid on. Perfection
