The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

A bread baker in Houston, Texas

TAR's picture
TAR

A bread baker in Houston, Texas

Hi Everyone.  I'm new to this site and I'm very excited to share a picture of this bread I modified from the Reinhart book on artisanal bread.  I made his wild rice and onion bread, but used a mixture of rye, wheat, and white instead of white flour only.  And I used pale ale instead of water.  I also started the bread at 450 on a cast iron surface then turned down the heat to 350.  I got nice oven spring and a good crust.  Success. 

It's great to see all the topics and exchanges of advice on here. 

madmoravian's picture
madmoravian

Nice!  Welcome to another H-Towner!

estherc's picture
estherc

Beautiful loaf. I'm anxious to hear how it tastes. The pale ale part sounds very interesting.

TAR's picture
TAR

Thanks for the welcome, madmoravian.  And it was a good-tasting loaf.  The crumb was a little dense, but good flavor.  I liked the beer and my "audience" at work said it was good.  It would be especially good with sliced meet or a good strong cheese --Stilton!

dabrownman's picture
dabrownman

With a wild rice, quinoa and flax seed porridge - no white flour though - 100% whole grains.  Your bread looks fantastic and it has to taste great.  Well done and Happy baking