The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Caputo Integrale with NZ Miners Stout

yozzause's picture
yozzause

Caputo Integrale with NZ Miners Stout

I have just completed my second bake using Caputo Integrale  and my home brew stout. I made a few minor changes this time around, previously i made it a 50% wholemeal this time i opted to use equal wholemeal to the liquid in a soak  so it was 65% Caputo Integrale and 65% Stout i also added 0.5% dried yeast to the soak too and gave it 2 hours.

 

Previously i did the soak for 1 hour with no yeast and 50% w/m and 15% white flour. all the other ingredients were the same salt 2% malt 2%  and oilive oil 2% the previous bake had 2% yeast added after the soak. The doughs were both mixed by hand on the bench this dough was  a 3 hour bulk ferment  and the first loaf was 1 hour 15 mins final proof whilst its mate went into the fridge so that it could follow into the oven. 

  

This was a very nice bread full of flavour and great aroma  i had wanted to try the Caputo Integrale for a while  and am very pleased with the result mind you the home brew stout  shared equal place in the  success.

Comments

Benito's picture
Benito

Beautiful loaves Derek.  I'm so impressed that you used our own home-brewed stout. The seeded crust must add a lot of extra flavour to your beautiful soft looking crumb.

Benny

yozzause's picture
yozzause

Hi Benny, I got into stout brewing for a number of reasons  the first being i do enjoy DRINKING  a good Stout or Porter, and i do enjoy using it in BREAD making especially wholemeal, the 3rd was the COST factor especially when i did a few bigger bakes at the college and was using 5kgs of flour and required 3 and a quarter litres of the stuff. If i was doing a bake for the college it was fine as i could requisition it from the training restaurant bar but if i was doing it for myself i felt obliged to use my own. Interestingly i was able to get the barman to put aside any stock that was getting close to code and used it in a number of different breads. Attached is the blurb about the brew kit i used to make 23 litres of stout.

Black Rock Miners Stout is a rich, dark, smooth Stout. Brewed with four specialty malts Black Rock Miners Stout is a rewarding, balanced beer with a moderate bitterness to balance the roasted malt flavours. Brew with 1kg Black Rock Liquid Brewing Sugar (or 1kg other sugar) for a more bitter finish. For more body, colour and malt flavour use 1.7kg Black Rock Amber or Dark unhopped malt extract instead of sugar.Costly, time-consuming all grain processes are not necessary to create quality craft wort at home. Discerning home brewers are always looking to improve their brewing techniques and beer quality. With this in mind, the master brewers at Black Rock have expertly brewed the highest quality fresh wort in a state-of-the-art Krones brewery, using only the finest fresh NZ malt before gently evaporating to 80 brix for your convenience.IBU: 30SRM: 50Malt: 72.2% Lager, 13% Caramalt, 12% Crystal and 2.8% Roasted maltsHops, bittering: Green Bullet, Pacific GemABV: 4.5% (approx. using 1kg Black Rock Liquid Brewing Sugar)

 

I quite often make this bread if i am doing a bread class  and usually like the participants to try a little taste of the stoutto see if the can pick up the flavours it brings to the finished loaf. suprisingly  a  number of them that have either never tried the dark beers or thought the wouldn't like it found it pleasant  and loved the finished product.

Kind regards Derek

 

albacore's picture
albacore

Those loaves look great, Derek. I've never used Integrale, but now I'm tempted!

Would you say it bakes a lighter loaf than "standard" whole wheat flour?

Lance

yozzause's picture
yozzause

Hi Lance i have only noticed the Caputo Integrale more on shelves since the Covid panic buying caused shortages of any flour supplies at the beginning of the year. Since then a local supermarket has been stocking it regularly. i'm quite impressed and it works out at $3.30 Australian a kg which is cheaper than a couple of local w/m brands. I do think it has a heady aroma  when first wetted, perhaps the happy union of stout and flour working together. mind you i think it is particularly aromatic in and out of the oven too. I think you will be happy if you try this one Lance. I found it to be nice to handle  had quite a good rise and a great soft moist crumb, that might be helped by the maltiness of the stout if you read the blurb i put up for Benny, mind you most of that will have been used up in the brew fermentation, but i added malt as well to the mix. 

 

 

  

  Kind regards Derek