on the other side of the sheet pan Prepare your beer mixture by mixing all the ingredients together in a small mixing bowl with a rubber spatula Once mixed, spread over the top of the loaves using a pastry brush Using a sifter, dust each loaf with a small amount of rye flour At this point you cannot cover the loaves with plastic wrap as it will stick to the beer mixture Set your oven to 450°F/230°C and place your pizza stone on the rack set in the middle of the oven Place a small sheet pan on the bottom rack of the oven or the oven floor It is important to preheat the oven for at least 1 hour to ensure that the stone becomes hot enough to create a crust on the bottom of the bread Set the loaves in a warm place (not warmer than 80.6°F/27°C) to proof for 1 hour and 15 minutes As the loaves rise the beer mixture will crack open and create the unique tiger skin look 10 Have 50 grams of water ready in a small cup or a glass When the dough is ready slide an oven peel under the parchment paper and place the loaves onto the stone It is crucial that you do not have the oven door open for more than 30 seconds or you will lose too much heat and won’t get a nice crust Open the oven door quickly and pour the water onto the sheet pan on the bottom of the oven to create steam After 10 minutes, open the door for 15 seconds, remove the sheet pan from the oven, and slide the parchment paper ... sheet pan on the bottom rack of the oven or the oven floor It is important to preheat the oven for at least 1 hour to ensure that the stone becomes hot enough to create a crust on the bottom of the bread... won’t get a nice crust Open the oven door quickly and pour the water onto the sheet pan on the bottom of the oven to create steam After 10 minutes, open the door for 15 seconds, remove the sheet pan from the oven, and slide... Have 50 grams of water ready in a small cup or a glass When the dough is ready slide an oven peel under the parchment paper and place the loaves onto the stone It is crucial that you do not have the oven