250g French White flour

250 g Three Malts and Sunflower

10g Bioreal dried yeast

10g Salt

350g Stout. I used Enville Brewery Gothic Stout which is a satisfying and well rounded

Combine all of the dry ingredients, add the beer then mix to a ‘shaggy mass’

cover And leave for ten minutes

Knead until a smooth dough is formed

Leave to prove until the volume increases by about 50%

turn out and fold to the shape you prefer and put into a banetton

leave to rise until almost doubled

Bake for 20 min on the highest temperature your oven does then turn down to 200C and bake for a further 10 min