Beer and Bread - Beating the winter blahs

I am not a fan of winter.  In fact, I have spent considerable effort and substantial amounts cash to avoid as much cold weather as possible.  Frankly, the only thing that get me though our long Canadian winters is the great selection of dark, flavourful winter beers offered by Ontario craft brewers. 
  New comer, Lake of Bays Brewing Company, offers a Mocha Porter -- easily one of my favourites from this year's seasonal selection.  Not as bitter as many porters, and not as boozy as a typical winter beer, this Mocha Porter has a wonderfully balanced flavour, with subtle notes of the cocoa and coffee used in the brewing process.  Lake of Bay Mocha Porter is sold in 750ml bottles at L.C.B.O outlets and their company store.  The large bottle (double the standard bottle size) means there is still enough left to quench your thirst after mixing this dough.

No Knead Lake of Bays Mocha Porter Bread

Yield: 3 loaves (565g pre-cooked weight)
Prep Time: 4 1/4 hrs. (including4 hrs. proofing time)
Cooking Time: 35 - 40 mins.
Special Equipment:  Pizza stone or heavy bottomed pot with lid; parchment paper, 2" deep bownie pan, spray bottle

950g A/P flour (aprox. 6 1/4 cups)
2 Tbsp salt
1 1/2Tbsp dry active yeast
375ml Lake Of Bays Mocha Porter (check availablity at L.C.B.O.) *Please see note at bottom*
375ml water, (100 - 110ºF)
Additional flour for dusting
Cold water in spray bottle
Corn meal (to dust pizza stone) 

  In a large bowl combine A/P flour and salt.  Add yeast.  Add beer and combine using wooden spoon or heavy-duty silicon spatula.  Add hot water, and mix to form homogeneous dough (use hands if dough becomes too stiff to mix with spoon).

  Cover and let rise in a warm, draft-free spot for 2 hours or until doubled in size (the heat from a pilot light, or, from light bulb in electric oven is perfect).  When dough has risen, punch the dough to deflate; divide into 3 equal portions (aprox. 565g per loaf).

  At this point the dough is ready to bake, but will improve in flavour if left to retard in the refrigerator.  The dough will stay viable for about 10 days if covered and left in the fridge.  You can also freeze this dough; thaw and bake using the method given below.

  Dust hands and work surface liberally with flour to prevent the dough from sticking.  Form one portion of dough into a boule by pinching and twisting the bottom of the dough, then tuck the resulting tail under the loaf.  Cover and let rest for 60 - 90 minutes.

  The bread can be baked in two different ways, either using a pizza stone or using a heavy bottomed pot with a lid (this method also requires parchment paper). 

Either:

--Pizza Stone Baking Method:

  Place one oven rack at the lowest setting, and a second rack at the highest setting.  Fill square pan with warm water and place on the top rack; place pizza stone on lower rack.  Pre-heat oven to 450ºF for 30 minutes.

  When the oven is hot spay the top of the boule with cold water and cut an "X" or checker board with a serrated knife.  Spraying the loaf with water serves two purposes, first it allows the blade to cut the top of the dough without sticking; secondly, it the spray of cold water causes a burst of steam when the loaf enters the oven.  This burst of steam gives the boule it's crisp, crunchy crust.

  There are 2 ways to prevent the dough from sticking to the stone.  Personally I place my dough on parchment paper so that I can carry it to the oven more easily, if you don't have parchment paper you can dust the stone with coarse corn meal right before setting down the loaf.  Place the dough on hot stone.  Bake for 30 - 40 minutes, till crust is golden brown, and the bread sounds hollow when tapped.  Most ovens have hot-spots I turn my loaves after 15 minutes.

Or:

--Covered Pot Method:

  Place oven rack in its lowest position.  Place heavy bottomed pot on rack and set oven to 450ºF.  Pre-heat oven and pot for 30 minutes.

  Place dough on parchment paper.  Spray top of the dough with cold water and make a single cut down the centre of the loaf.  When oven is hot, lower loaf on parchment paper into hot pot (carefully!) and cover.  Reduce heat to 425ºF and bake, covered, for 20 minutes.  After 20 minutes, remove lid and bake for another 10 to 20 minutes to brown the crust.  The bread is ready when the crust is a nice golden colour, and sounds hollow when tapped.

  A loaf coming out of the oven should "sing" -- as the crust hits the cooler air outside the oven it starts to crackle and pop audibly.  Place the loaf on a wire cooling rack and let stand as long as you can stand the smell of fresh baked bread.  

  Slather warm bread with butter, or a nice soft and salty brie (try Château de Bourgogne or Brillat-Savarin from France, or from closer to home, try Comfort Cream, Soeur Angele, or Saînt Honoré from Canada).

*Notes about the beer.  Lake of Bays seems to be getting their products into more and more L.C.B.O.s.  If the Mocha Porter in not available near you I suggest the widely available Young's Double Chocolate Stout, but any porter or stout will do (although I would only suggest using Guinness as a last resort).

  I am a big fan of Lake of Bays Mocha Porter.  I can't help but pour myself some while making this bread, which is why this recipe only calls for half the bottle.  If you are not a fan, this recipe is easily doubled, and the loaves freeze well.  Many of the other beers that can be used a substitutes are available in 500ml bottles or cans.  If you use a full 500ml can or bottle subtract the additional beer from the hot water, so that there is still 750ml of liquid added to the dough.