Spent Grains Flour and Too Soft Bread
My neighbor works at a local brewery and can get me all the spent grains my heart desires.
I am on a never ending quest for a crusty loaf with a ciabatta crumb...But, after all these years, I settle for a nice loaf that cuts well and is fully baked. Anything else is a bonus...lol
I dried the spent grains in my dehydrator, and ground them into flour with my coffee grinder. So far, so good.
I'm using about 12-15% spent grains in my bread
525 g Bread flour
75 g Spent Grain flour
1 Tbsp Diastatic Malt
1 Tbsp honey
1 1/2 tsp salt
2 tsp instant yeast
Water is a new issue for me. Generally, I run about a 70% hydration, but the spent grain flour just made a heavy, solid, wad. So, I increased the hydration on this to about 80%.
Beautiful rise, even the 2nd proof was impressive.
Baked at 425 for 40 minutes, beautiful color, hollow thump.
1/2 hour cool down.
When I went to cut it, the beautiful crust just collapsed under the knife like wet cardboard.
The taste was wonderful, the crumb was even and fully cooked. Just no external strength.
The next day, the crust had dried out more, and it cut like a "normal" loaf of bread.
Is it the spent grain flour? I've made bread with higher hydration (almost 100%), and didn't have this issue with a collapsing crust. Just holding it to slice it make the loaf start to "cave in," under my hand...
I dehydrated the grains so I could better track my hydration. Next batch, I want to try just putting them through the food processor, and adding them wet. But I hope to get a handle on how it affects "regular," bread dough.
I've read people using anywhere from 10% to 50% wet grain by weight in recipes, but there is very little on spent grain flour, so I'm pretty much flying blind and making it up as I go, using my "standard," bread recipe.