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.