Rustic Beer Bread

I said this before: I love baking bread, is one of my pleasures in life:)
How smell, the taste, all is amazing!

This beauty bread id from :Tara multicultural table
and she has amazing recipes!


And I think my new teaspot is really cute, Im sure my friend Betsy will love this (visit Betsy  she has an amazing blog)
Betsy: I can't resist this teapot lol

Ingredients

1 1/2 teaspoons active dry yeast

4 1/2 cups all purpose flour, divided

1/2 cup warm wáter 

1 3/4 cup (12 fluid ounces) dark beer

1 1/2 teaspoons fine salt

1 tablespoon cornmeal

Method

 

In a large bowl, combine yeast, 1/2 cup flour, and water. Let sit until frothy, about 30 minutes.

Stir in the beer, salt, and remaining flour until dough comes together. It will be quite sticky.
 Cover and let rest until doubled, about 2 hours.
 

Generously flour work surface. Scrape the dough onto the flour and cover top with more flour. Form into a long, oval loaf.
 

Spread cornmeal on baking sheet or baker's peel. Add loaf, cover, and let rise until doubled, about 1 hour.
 

Preheat oven to 180 ° ( degrees F).
Place baking stone on middle rack if using. On the lowest rack, place a deep pan filled with water.
 

Gently slash the top of the risen loaf 2-3 times.
 Slide onto baking stone or place baking sheet in preheated oven.
Bake until golden brown and sounds hollow when tapped, 30-35 minutes.
Allow to cool before slicing.

Note: The most important in baking bread is the times, so  let rinse and wait.:)

The preheat is other thing I always made.

Is not a difficult bread and is really delicious!

EN ESPAÑOL
Pan rústico con cerveza