2.25 tsp active dry yeast 7g (1 standard packet)
1/2 cup warm water ~100º-115ºF
1 tbsp tightly packed dark brown sugar 12.5g
1/2 cup pilsner beer or lager/beer of choice
2 tbsp unsalted butter room temp
3.25 cups bread flour 420g
2 tsp fine sea salt 12g
1/4 cup baked baking soda see notes
1 egg yolk beaten with 1 tbsp water
coarse salt to finish
Instructions
Activate your yeast: Stir together water, yeast and sugar in the bowl of your stand mixer, then let stand for 5-7 minutes. The mixture should be foamy and bubbly.
Add the beer, butter, flour, and salt then knead using the dough hook on low speed until combined. Continue to knead on medium low until your dough is smooth and elastic, 5-7 minutes. The dough should be slightly tacky but not at all sticky. Place dough in a lightly greased large bowl and cover with plastic wrap. Let rise in the fridge for 8-24 hours.
Line two baking sheets with parchment paper and set aside. Turn the dough out on an unfloured work surface. For the next few steps, always keep the dough covered and work with 1 portion at a time.
