The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Advice on Beer Bread by Hamelman

SallyBR's picture
SallyBR

Advice on Beer Bread by Hamelman

Hello, everybody!


 


I want to bake Hamelman's Beer Bread with Roasted barley, but was wondering if anyone has experience retarding the dough overnight


 


I hate the idea of heating the house in the middle of the day (it's been very hot here) and making the dough at  night to bake early in the morning seems a lot more sensible


 


I don't want to mess it all up, though....


 


THANKS

SallyBR's picture
SallyBR

Well... I guess no one has tried it, so I am going to "boldly go where no man has gone before"


 


will report back, you guys keep your fingers firmly crossed....   ;-)

Yumarama's picture
Yumarama

here and there. I mellowed right out and skipped this one (due to the lack of malted barley issues) so I'm not much help with even a wild guess.


Glad you're having a go at it anyway. Forge on!

SallyBR's picture
SallyBR

Don't worry, I will report back in both places


 


I managed to sprout the barley, as you know already.... so cool!   I intend to make the dough tonight and bake early tomorrow morning


 


 

SallyBR's picture
SallyBR

... worked very well!


 


I ended up - ready for this? - bringing the dough with me to the lab after lunch, locking myself in the office to do the folding and later shaping  the final "boule".  After rising 2 hours, it went to the fridge at home to sleep...


Today at 5am I took it out, baked it at 6:45am


 


very nice bread, wonderful flavor,  I will post photos sometime soon.

hanseata's picture
hanseata

Hi, Sally,


I do not know about the Hamelman bread, but I nearly always retard my final doughs overnight to bake (and sell) them in the morning. It works like a charm.


Whether with soaker and biga, or starter (which I prepare in the morning) and final dough or stretch and fold in the evening - I then divide the dough often for the individual breads, place them in 1-quart plastic containers (stackable) and refrigerate the overnight. In the morning they are well risen and I either shape them cold, or after 2 hours of de-chilling, depending on what kind of bread it is.


The only dough I would not retard in the refrigerator, but keep at room temperature is pure 100% sourdough, because it takes so much longer to rise. Yeasted breads or those with mixed leaven are fine.


Karin


Karin


 

SallyBR's picture
SallyBR

Thanks, Karin....


 


I ended up retarding it without any problems


 


This was a very nice project, making the malt and the beer bread....


 


If you guys are interested, here is the link to my blog, I just posted about it


 


Hope the residents of the US of A are enjoying a nice, relaxing holiday!


http://bewitchingkitchen.com/2010/07/05/mellow-bakers-beer-bread-with-roasted-barley/