February 5, 2016 - 9:35am
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.
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Nice! Welcome to another H-Towner!
Beautiful loaf. I'm anxious to hear how it tastes. The pale ale part sounds very interesting.
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!
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