The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

SPENT GRAIN from a stout brew

yozzause's picture
yozzause

SPENT GRAIN from a stout brew

Spent Grain was the dough that i have wanted to do for a while so having secured a quantity to try it got a run today i also took one of the loaves down to the brewery for them to try too. i used Caputo Classica flour and the spent grain from a Stout preparation. The dough was a 3 hour bulk fermentation . I used the home brew Miners Stout that i have brewed for next months bake day and i used that as the liquid component of the dough. The spent grain was at the rate of 25%. i was well pleased with the way the dough handled although id probably decrease the liquid content as the spent grain is well saturated. At the completion of the bake i took a sample Brewers Loaf down for the Head Brewer and guys at Running with Thieves to try , it was a bit warm then so suggested they give it half an hour before slicing. i have since cut mine and i'm pretty sure its going to blow their socks off!

 

 

 

colour from the Stout

 Shaped

octocaped

dozen  segmented cap

 sliced for the taste testing at home

 

Comments

Benito's picture
Benito

Derek as I’ve said before your final shaping of your loaves is so inventive, I really love the way you come up with interesting shapes.  The colour of the crumb is very inviting.  Are  you pleased with the flavor of this one, is the stout very prominent?

Benny

yozzause's picture
yozzause

 Very pleased with the flavour, the maltineous is really pleasant and almost a stickyness to the crumb, im really looking forward to the Head brewers thoughts  on it as his stout is superb.  He was impressed with the appearance and aroma, they have a kitchen and can have 300 people at the bar area, he was keen to share it with the chef too. This brewery is fairly new on the scene and going gangbusters. Thank you for your comments Benny always the first cab off the rank! 

 

gavinc's picture
gavinc

Wow! The loaf looks fantastic and reeks of "come and eat me". Right up my alley for flavour. Love the shaping.

Cheers,

Gavin

yozzause's picture
yozzause

Thanks Gavin , the beauty of this loaf is that with all the craft breweries that we have around the Spent grain is readily available and usually gets picked up  for animal feed. Getting to see the head brewer and showing what you are doing also helps too, im looking forward to meeting the brewer again to see what he thought of it, i should imagine that it would be a worthwhile inclusion on their menie if it was a loaf produced just for them either as a loaf or only available at their tables.

Stay safe in your latest 7 day lockdown.

kind regards Derek 

HeiHei29er's picture
HeiHei29er

Very unique shaping and that crumb looks fantastic.  I love a good stout, and that looks like the perfect pairing.  Looks like a bread that would be perfect for grilled sandwiches on a microbrew menu.

yozzause's picture
yozzause

my thoughts exactly or toast with  a couple of poached eggs for  Breakfast!!

Isand66's picture
Isand66

I can imagine how flavorful this bake was with the stout and spent grains.  I’ve made several bakes with stout and always love the depth of flavor it adds so the spent grains must take it to another level.  Love the hat addition as well!

Best regards

Ian

yozzause's picture
yozzause

Hi Ian, The mouth feel was very good with the spent grain having some coarseness to it that you dont get in milled grain, The flour was white but the Spent grain gave the appearance and feel of  a multigrain. I was suprised that there was quite a few grains that had remained whole  through the brewing kettle as well as some lumps that the brewer said were crystal malt particles. I have been told i can have more when ever i want , which is nice, i will have to study up on whats going into these brews. 

kind regards Derek