The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from an Aussie distiller.

The Doctor's picture
The Doctor

Hello from an Aussie distiller.

Hi all, thank you for having me... my bread journey is just starting. I run a small distillery in the New England highlands of Australia... I am renovating my kitchen and adding a steam oven to make rustic breads for our restaurant... I am particularly interested in making breads that feature our Gin Botanicals and whiskey grains... I Have only recently started trials but so far have been heartened by the results... if i achieve some success I will share the journey. Thanks again for all who share their knowledge.



clazar123's picture

I am intrigued-bread with Gin Botanicals? Whiskey grains? I can't wait to see! Welcome to TFL. It sounds like another dimension in bread making!

cfraenkel's picture

like Juniper? Corriander? Be aware that cinnamon slows yeast, so I would guess Cassia does the same. (FYI)

Good Luck!


Mini Oven's picture
Mini Oven

We thrive :) on failures and solutions here.  They make the best learning experiences.  Just so you know.  

Welcome to TFL!   

Found this under: study juniper berries bacteria:

If the dough contains essential oils, may it be affecting the rise? 

The Doctor's picture
The Doctor

These are the botanicals i have for my gin bread.... a small amount are ground fine and added to  the crumb but mostly I hope to create a generous dusting on the top of the loaf... they are softened by 26 minutes in a Carter head still...this passes ethanol at 96% abv as steam through the grain...this softens the grain, leaving much of the flavour whilst making the woodier herbs soft enough to eat... up till now i have been using a pizza oven ... but have a steam oven on order...then the games begin.... thanks for the encouragement.

DocGin botanicals

dabrownman's picture

Great bread is baked in mysterious ways sometimes!  Welcome to TFL