IPA Sourdough Bread

Craft beer lovers, meet your new favorite loaf! This IPA Sourdough Bread uses a full can of juicy IPA to create a perfectly crisp crust and a deeply flavorful, tangy crumb. Perfect for sandwiches, toast, or simply tearing apart warm.

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Check out this nice sourdough kit.

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Recipe

Servings: 10 slices

Calories per serving: 185

Total time: 20 hours (hands-on time: 30 minutes)

IPA Sourdough Bread

Ingredients:

• 100g active sourdough starter (fed and bubbly)

• 355ml juicy IPA (1 standard 12 fl oz can)

• 450g bread flour

• 50g whole wheat flour (or additional bread flour)

• 10g fine sea salt

Instructions:

1. Autolyse (Mix Flour and Beer)In a large bowl, mix 355ml IPA with 500g total flour (bread + whole wheat) until no dry bits remain. Cover and let the dough rest for 45 minutes.

2. Add Sourdough Starter Add 100g active starter to the dough. Mix thoroughly by hand until fully incorporated. Let rest for 30 minutes.

3. Add Salt Sprinkle 10g salt over the dough. Knead gently or fold the dough to incorporate.

4. Bulk Fermentation Cover the bowl and let it ferment at room temperature for about 4 hours, performing stretch and folds every 30 minutes for the first 2 hours (about 3–4 sets).

5. Shape the Dough Lightly flour your surface. Shape the dough into a round (boule) or oval (batard), depending on your proofing basket or Dutch oven.

6. Cold Proof Overnight Place the shaped dough into a floured banneton or a towel-lined bowl. Cover and refrigerate overnight for 8–16 hours.

7. Bake The next day, preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes. Turn the dough onto parchment paper, score the top with a sharp knife or lame, and carefully transfer it into the Dutch oven.

• Bake covered for 20 minutes.

• Remove the lid and bake uncovered for another 20–25 minutes until golden brown.

8. Cool Let the bread cool completely on a wire rack before slicing.

Nutritional Value (per slice, based on 10 slices):

• Calories: 185

• Carbohydrates: 37g

• Protein: 6g

• Fat: 0.5g

• Fiber: 2g

• Sodium: 230mg

Storage Instructions:

• Room Temperature: Keep the bread wrapped in a kitchen towel or paper bag for up to 2 days.

• Longer Storage: Slice and freeze in an airtight bag for up to 3 months. Toast directly from frozen when ready to eat.

Autolyse (Mix Flour and Beer)

Autolyse (Mix Flour and Beer)

Autolyse (Mix Flour and Beer)

Autolyse (Mix Flour and Beer)

Add Sourdough Starter

Add Sourdough Starter

Add Salt

Add Salt

Bulk fermentation

Stretch and fold during fermentation

Stretch and fold during fermentation

Stretch and fold during fermentation

Stretch and fold during fermentation

Stretch and fold during fermentation

Bulk fermentation

Prepare a proofing basket

Prepare a proofing basket

Shape the Dough

Shape the Dough

Cold Proof Overnight

Score the bread

Score the bread

Bonus- put dry rice in dutch oven to prevent burnt bottom

Place bread in Dutch oven

Bake covered for 20 mins

Bonus- take out after first 4 mins for deep scoring

Bonus- take out after first 4 mins for deep scoring

After 20 mins covered, bake uncovered for 20 mins

Enjoy

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Prompt

I bought an IPA beer that was too fruity for me, so I wanted to make IPA bread using a preset schedule, and I asked ChatGPT for help:

Small can of juicy IPA. I want to make beer sourdough bread for tomorrow. It's now 5:45

It gave me a recipe with schedule:

Perfect timing—you can absolutely make a beer sourdough bread with your juicy IPA starting now for a bake tomorrow. Here’s a simple overnight schedule using your small can of IPA (about 330ml) and your sourdough starter:

Juicy IPA Sourdough Bread Recipe (1 loaf)

Ingredients:

• 100g active sourdough starter

• 330ml juicy IPA (room temp, flat if possible)

• 450g bread flour

• 50g whole wheat flour (or more bread flour)

• 10g salt

Timeline:

5:45 PM — Mix Dough (Autolyse)

• Mix 330ml IPA with 500g total flour until shaggy.

• Cover and let rest for 30–45 minutes.

6:30 PM — Add Starter

• Add 100g sourdough starter, mix well by hand.

• Let rest 30 minutes.

7:00 PM — Add Salt

• Sprinkle in 10g salt. Mix thoroughly.

• Begin bulk fermentation.

7:00–10:00 PM — Bulk Fermentation

• Stretch & fold every 30 minutes (3–4 times total).

• Let the dough rest in between, covered, at room temp.

10:00 PM — Shape & Cold Proof

• Lightly flour your counter. Shape into a round or batard.

• Place into a floured banneton or bowl lined with a towel.

• Cover and refrigerate overnight (8–16 hours).

Next Day (anytime between 6 AM–2 PM):

Preheat oven to 230°C (450°F)

• Place Dutch oven inside to preheat for 30–45 minutes.

Score & Bake:

• Turn dough onto parchment, score, and transfer to hot Dutch oven.

• Bake covered for 20 min, uncovered for 20–25 min.

Let cool at least 1 hour before slicing!

Would you like me to calculate the nutrition per slice or loaf too?

However, I got a mini can, like the ones on airplanes, so I asked it to update quantities:

It's 7.5 fl oz IPA can

And it did:

Thanks—7.5 fl oz is about 222 ml, so we’ll slightly adjust the hydration for your dough. Here’s the updated recipe:

Juicy IPA Sourdough Bread (adjusted for 222ml beer)

Ingredients:

• 100g active sourdough starter

• 222ml juicy IPA

• 400g bread flour (or 350g bread + 50g whole wheat)

• 9g salt

Timeline & Instructions:

5:45–6:30 PM — Autolyse

• Mix 222ml IPA with the 400g flour until no dry bits remain.

• Cover and rest 45 minutes.

6:30 PM — Add 100g sourdough starter

• Mix thoroughly until fully incorporated.

• Rest 30 minutes.

7:00 PM — Add 9g salt

• Mix in salt. Then begin bulk fermentation.

7:00–10:00 PM — Bulk Fermentation

• Stretch and fold every 30 minutes (3–4 total).

• Cover and rest in between.

10:00 PM — Shape and Cold Proof

• Shape into a boule or batard.

• Place into a floured banneton or towel-lined bowl.

• Cover and refrigerate overnight.

Next Day:

• Preheat oven to 230°C (450°F) with Dutch oven inside.

• Score dough and bake:

  • 20 min covered

  • 20–25 min uncovered

Want to include optional add-ins like sharp cheddar, herbs, or caramelized onion?

The recipe above is actually what I made, however since it is not a standard size for a beer can, I asked it to update the recipe for a standard can size:

Please rewrite the recipe with a standard can size.

Scroll to the top or click below to get to the full recipe.

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