Modes

Ingredients

• 470 grams (3¾ cups) bread flour

• 30 grams (¼ cup) whole wheat flour

• 11 grams (2 teaspoons) fine sea salt

• 2 grams (¾ teaspoon) instant yeast

• 195 milliliters (6.5 fluid ounces or ¾ cup plus 2 tablespoons) water, at room temperature

• 87 milliliters (2.6 fluid ounces or ⅓ cup) beer, preferably a lighter style such as pilsner, at room temperature

• 18 milliliters (1 tablespoon) distilled white vinegar

Instructions

Combine the Dry Ingredients

In a large bowl, whisk together the bread flour, whole wheat flour, salt, and yeast.

Mix and Rest the Dough

Add the water, beer, and vinegar. Stir with a spoon or spatula until a loose, ragged ball forms. Cover the bowl with plastic wrap and allow the dough to rest at room temperature overnight.

Prepare the Baking Tray

When ready to shape the loaf, lightly coat a piece of parchment paper with cooking spray. Place the parchment paper on the enameled tray for the Wolf Convection Steam Oven.

Shape the Dough

Turn the dough onto a clean countertop and knead 8 to 12 times. Shape it into a loose ball and transfer it to the prepared parchment-lined tray.

Proof the Dough

Place the dough in the Wolf Convection Steam Oven and select Proof mode, setting the temperature between 85°F and 92°F. There is no need to cover the dough.

Allow the dough to rise until doubled in size and a small indentation made with your knuckle remains visible when gently pressed into the dough.

Alternatively, the dough may be proofed at room temperature, which can take up to 2½ hours.

Prepare the Oven for Baking

Remove the dough from the oven. Open the oven door and use a clean, dry towel to remove any moisture from the interior while allowing excess heat to escape.

Lightly dust the top of the loaf with flour, then score the surface using a sharp knife or razor blade.

Bake the Bread

Place the dough in the oven on rack position 2. Select Gourmet+ mode, then choose Bread.

Select the desired level of browning: Light Brown, Medium Brown, or Well Browned.

Close the oven door and press Start. The oven will automatically determine the baking time, regulate the temperature, and inject steam as needed.

Cool and Serve

Once the bread has finished baking, transfer it to a wire rack. Allow it to cool at room temperature for at least 40 minutes before slicing.