The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Noob - Homebrewer/Artisan Bread Maker

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CaskDrainer's picture
CaskDrainer

Noob - Homebrewer/Artisan Bread Maker

Hey all!

 

I am a noob to this forum - just found it.  I have been brewing beer for a long time.  I have just recently become interested in artisan bread baking.  Here are some photos of my recent experiments/projects.  

 

A batard -

 

 

 

A bread I made from the spent grain and leftover wort from a pale ale I brewed -

 

 

Here is a ciabatta I made the other day (loaf pic and crumb pic) - 

 

 

 

So far, I am really enjoying this board.  I have learned a lot from lurking here, and I hope to learn more from participating actively.

 

 

weavershouse's picture
weavershouse

Great bread. What kind of flour did you use in your ciabatta? It looks so creamy. weavershouse

CaskDrainer's picture
CaskDrainer

I used King Arthur unbleached white flour.  I find that it works very well.

beanfromex's picture
beanfromex

and beautiful looking breads...

 Thanks for posting the pictures.

Regards from southern mexico 

TRK's picture
TRK

Caskdrainer,

 I am also a homebrewer and a bread baker, but I came at it the other way, starting with bread.  I am very interested in your experience baking with spent grains.  I haven't tried it yet, primarily because of the husks in there, and the laxative side effects I have heard they can have.  I have thought about trying to remove the husks before adding the grains to the dough, but haven't gotten very far yet.  What has your experience been?

 

Tim

CaskDrainer's picture
CaskDrainer

The first loaf I made with my spent grain  suffered from all the problems you mentioned in your post.  I simply took grains from my mashtun and mixed up a bread with them.   It was not good.

 For the loaf you see pictured above, I took that grain straight from the mash tun but put it into a food processor and really chopoped it up good - to a sort of pasty consistency.  Then, I used this in my bread (along with bread flour - about 1/3 spent grains and 2/3 flour).  I also used some leftover wort for the liquid in the recipe.  It was pretty tasty and very hearty bread.

demegrad's picture
demegrad

 I'm also a homebrewer, it cool to see more people who do both bake bread and brew beer.  yeast is a pretty cool thing.  Have you developed any "rules of thumb" for adding spent grains to bread.  I assume you they don't soak up water, being that you said you take them straight from the mash tun.  So maybe you hold back a little water from the bread recipe when?  I'm just wondering what your experience has been.

demegrad

http://www.demegrad.blogspot.com