- Handful of almond shavings
- 1/2 bottle of beer, should be on room temperature
- 650 gram wheat flour
- 150 gram wholemeal flour
- 185 gram lukewarm water (~0.65 cups)
- 1 packet of active yeast, about 8 grams (0.28 ounces)
Ingredients for the stuffing
- 9 or 10 shallots
- salt and pepper
- regular olive oil
Kitchen equipment needed
- Stand mixer + dough hook attachment
- Chef’s knife + cutting board
- Small saucepan
- Big bowl
- Small bowl
- Baking tray + greaseproof paper
- Water bottle + nozzle for spraying
- Cooling rack
- Plastic or tin foil
Preparing the shallots — 25 minutes
PEAL every shallot and finely dice them. If you want to know how you can dice onions (or shallots) like a professional, check out this page: how to properly dice onions. On medium-low heat, heat up about 3 to 4 tablespoons of olive oil in the small saucepan, then add in the diced shallot. CARAMELIZE the shallots for about 20 minutes while giving it a stir now and then to prevent them from burning. SEASON with salt and pepper. REMOVE them from the small saucepan and let cool off completely after they’ve become nicely golden brown.
Preparing the dough — 25 minutes + 1 hour waiting time
MIX all of the dough ingredients together in the bowl of your stand mixer. KNEAD using the dough hook attachment for about 15 to 20 minutes, until a smooth dough forms. You can of course knead this dough by hand, it’s just more labor-intensive. You’ll notice that the dough is ready when it feels a bit sticky, but not too much.
The caramelized shallots should be cooled off to room temperature by now, so let’s mix those into the dough along with a handful of almond shavings. LIGHTLY grease the big bowl with some olive oil. SHAPE the dough into a big ball and transfer it to the prepared bowl. COVER the bowl using plastic film or tin foil. PLACE the bowl in a spot where the temperature is constant and let the dough rise for about an hour. The dough should double in volume over this period of time.
Baking the beer shallot bread — 1 hour 50 minutes
DUMP the dough on a lightly oiled kitchen countertop. If you’re going to make two smaller breads, cut the large dough ball into two equal parts. Press the air out of both pieces and gently shape each piece into a ball. COVER up both dough balls for about 25 to 30 minutes. LINE the baking tray with greaseproof paper. SPHERE the dough somewhat more rough and place them on the baking tray.
Let the dough double in size for another 50 to 60 minutes. You can tell if the dough has risen enough when you can feel a slight resistance when gently poking it with your finger. If this is the case, pre-heat your oven to a temperature of 220 degrees celsius (428 degrees fahrenheit).
CUT both dough balls using a sharp knife multiple times. PLACE the baking tray containing both dough balls into the oven, place it at the lowest part of your oven. SPRAY the oven walls with some water, then let it bake for 2 minutes. Again, spray the oven walls with some water and close the oven doors. LOWER the temperature after 20 minutes to 200 degrees celsius (392 degrees fahrenheit). BAKE both breads in 15 to 20 minutes golden brown. Let them cool off completely on a cooling rack before slicing them. Enjoy!