I've been experimenting with beer bread and granary style bread. For this round I used a doppelbock along with some stuff labeled malt powder that I got at my local Korean grocery store. I tried it with WW flour as is included in a lot of recipes, but I felt like it was competing with the malt powder, so this one is just AP flour, plus what's in my starter.
I think this was 9 hours from mix to start of bake. I kneaded it for about 5 minutes after I mixed it and then let it bulk ferment for around 3 hrs at ~86F, shaped as a boule and let it proof in a towel lined bowl for another 6 hrs at 86F again before slashing and baking at 450 F for 40-45 min. The big revelation for me on this bread was using a lame to make the slashes. Up until now I've been using various knives and the difference blew me away, hence the crazy pattern- I was just enjoying the ease with which I could make the cuts.
Submitted to YeastSpotting
| |
|
| Granary Bread |
| Ingredients |
grams |
>
| AP Flour |
270 |
| Total Liquid |
180 |
| Water |
22 |
| Beer |
158 |
| Salt |
6 |
| Malt Powder |
30 |
| |
|
| Stiff Levain |
51 |
| Total Dough Weight |
537 |
