The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Beer Bread Roll

jennyloh's picture
jennyloh

Beer Bread Roll

I was in for a pleasant surprise when I made the beer bread from Jeffrey Hamelman's Bread book.  It was sweet and tasty.  I had my fun turning this into rolls.  

I've adapted the recipe a little,  reducing whole wheat,  and using the diastatic malt powder as I just couldn't find barley that I could sprout.  

I'm beginning to appreciate the stretch and fold method,  as I do see the impact on the crust.  I'm also learning how to steam my oven such that I get the thin crispy crust.  

Check out my full blog here.  

 

 

Comments

wally's picture
wally

Especially the mini-batard shaped ones.  We used to serve rolls like these at a French restaurant I worked at in Omaha, Nebraska, and the staff gobbled them up even faster than the patrons!

Larry

jennyloh's picture
jennyloh

Thanks Larry,  I was practicing my shaping for baguettes,  still some way to go on the shaping.  I realised that this bread is good if you eat it on the spot,  after a day or 2,  ehm....the sweet taste seems to disappear.