July 4, 2010 - 6:46am
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.
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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
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.
Would you care to share this recipe with the rest of us. Those rolls look so good, soft center and crispy crust. I would love to try this. Are you spraying your oven for steam or placing water in the bottom for the moisture to remain in the over during baking?
Hi Ruthann - you may find the full recipe in this link: Check out my full blog here.
For the steam, I place water on the bottom of the tray 10 minutes before I put the dough, and spray water on the dough as well. After every 3 minutes, spray water into the oven - targetting on the skillet that was in there, about 10 sprays. Repeat this 2 times.
Oh my those do look good - so evenly shaped and golden. Thanks for sharing, Daisy_A
I've been practicing on my shaping of doughs recently, so, I guess the round ones looks pretty good, the mini batard or baguette shape - well, need more work. Thanks Daisy for the compliments. I thought the colour was a little dark, perhaps because of the stout. No matter, it was a good experience, with pretty good outcome I felt.