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