 Submitted by benjamin on March 28, 2009 - 11:14am
I have to say, this is my favourite day to day bread to make. The texture is beautiful inside, which I believe is due to the small amount of whole wheat flour included in the recipe. If anyone is interested, you will find the recipe in "crust" (Richard Bertinet).
   
happy baking
ben
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P.S.
thanks to David, I watched your scoring video once more prior to scoring these!
Beautiful breads!
Hi, Benjamin.
Those are gorgeous loaves!
Your scoring is outstanding. My first inclination on seeing the bâtard was to congratulate you on it. Then I read your postscript. I'm always happy when another baker seems to have benefitted from my tutorial.
I don't have Bertinet's books. Is that recipe a straight dough or a pain au levain?
David
thank you
Thank you David. I had read so much about scoring and done much research, but there is only so much you can glean from written advice, it wasn't until seeing your video that things really clicked for me.
In answer to your question this is just a straight dough. I love sourdough, but my schedule as a research scientist makes it difficult for me to keep going, this recipe is my first choice right now. The neat thing is that I use my own home brewed ale for the recipe.
regards
ben
Squeezing bread baking into a demanding schedule
Hi, ben.
I would hate to have you forgo sourdough bread, if you do love it. Many of the TFL members struggle with time constraints, and we've found methods to make wonderful bread, including sourdoughs, that accommodate to the other demands on our time.
If/when you want to explore this further, start a topic. You will get many good suggestions, I'm sure. Hmmmm ... There was a lot of discussion on this topic recently, but my recollection is that it was imbedded in a topic about another subject.
David
schedule
thanks for the advice David, I think I will be sure to look into this. I started a sourdough ferment this morning, in the hope that this time I'll be able to stay on top of it a little better. I'll let you know how things turn out.
regards
ben
Scoring/Slashing Video
Can someone please provide a link to the scoring or slashing video. Please.
Link to scoring tutorial
http://tfl.thefreshloaf.com/handbook/scoring
Enjoy!
David
These are Beautiful
These are beautiful loaves! I love the depth of browning you have on them...such nice loaves, color, crumb, crust, scoring just beautiful! They look delicious!
Sylvia
thank you
that's very kind of you sylvia, thank you. I am also pleased to inform you that they are indeed delicious!
ben
homebrew
fantastic looking bread benjamin!! The ale poolish is a favourite. One of our favourite sourdoughs was made with homebrew stout. Photos will follow soon as I work out how to do it!!
homebrew
That sounds delicious, I look forward to seeing the photos!
ben
Recipe
I love the pictures and it sounds so good. Could anyone post the basics of the recipe?
Bread Recipe Using Ale
As a homebrewer and homebaker I would love to have some bread recipes using ale. My homebrew club is very active socially. We have parties often, do camping and other events involving food. I often try to prepare food using beer. I have a category for beer related foods in my recipe database. Can anyone supply a recipe for bread using beer.
Cordially, Bixmeister
P.S. I was just in Belgium and was given a recipe for preparing stewed meat using beer for those interested in beer food.
beer in bread
I often use beer instead of water in my bread recipe....
in particular Guinness and walnut go together well...... qahtan
Found this on the Internet
http://www.leitesculinaria.com/recipes/cookbook/ale_bread.html
Little Creature
This is our Little Creatures Pale Ale White Bread. LCPA is a very nice local AMERICAN INDIA PALE ALE . Added some CHINOOK hop tea aswell
As promised benjamin
This is the Stout Chocolate Malt Sourdough
beautiful
these look amazing, the stout chocolate malt sourdough looks particularly delicious! I would guess that the flavor of the beer comes through in that bread much more than the IPA right? I find that unless I use a really strong flavored beer, the flavor is almost too subtle to notice. I tried lager one time, I might as well have just used water though in terms of its flavor contribution.
Great job, you've given me some ideas regarding my next bread, and my next homebrew!
ben
I don't like stout
The Ale bread had no discernable beer flavour neither did the stout really but it did give it a nice malty flavour. I only brewed the stout for Sunday Sourdoughs.
Havn't brewed for a while. Still got a couple of boxes of Chilli Kaffir Lime leaf summer ale to play with.. That does leave a nice tang after eating.
http://www.thefreshloaf.com/node/11541/bringing-old-dough-back-life
If you brew you might like this benjamin.
Lloydie