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10 years 3 months ago #7

"Poc":1mnnmm4k wrote:

"Diablo":1mnnmm4k wrote: I might try spreading it out on a tray in a low oven for an hour.[/quote:1mnnmm4k]

High oven might be better for your back, less stooping.[/quote:1mnnmm4k]



Booooooooo! <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt=":D" title="Very Happy" /><!-- s:D -->

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10 years 3 months ago #8

If it's a very wet dough you could try kneading it for longer (so basically treat it like ciabatta dough).

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Bread from spent grain 9 years 7 months ago #9

I have made several batches now and they are well delicious!

My only problem is how crusty they are!

I have tried the "wrap in a tea towel" trick while cooling and this made a slight difference. The crust is so tough that even an electric carving knife struggles!

Would lowering the temperature help?

Is there an equivalent to Beoir in the Irish craft baking world?

About to start another batch using the Good Friday Roggen grains.

I'll make it a little bit moister and cook at a lower temp and see what happens

Will

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Bread from spent grain 9 years 7 months ago #10

Always bake on a falling heat in a wet oven- Turn your oven down right as you put the bread in and keep a tray of water in the bottom- A good trick is to put the tray in when heating the oven and after you've put your bread in, pour a glass of water into the tray- instant steam.

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Bread from spent grain 9 years 7 months ago #11

Thanks Andrew

Will get the oven up to 230C with water in from start, pop in bread ,top up water, and reduce to 200C for about 40 mins and see what happens

Will

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Bread from spent grain 9 years 7 months ago #12

Andrew, <!-- s:idea: --><img src="{SMILIES_PATH}/icon_idea.gif" alt=":idea:" title="Idea" /><!-- s:idea: -->

Followed your advice and Bingo! Great Result. <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt=":D" title="Very Happy" /><!-- s:D -->

Basic recipe:

800g Strong White Flour ( Odlums )
400g Spent grains - moist but not soaking, mine is usually at least a day old - kept in fridge / freezer as required )

1 tsp salt
2 tbl spoon olive oil

Packet of bread yesast ( McDougals )

400 ml of beer or wort of choice at about 40 C

Mix up dough in usual way and knead as usual. I now use a Kenwood with a dough hook and the above amount is the max it will take

Put in tins, cover with film or put in plastic bag and prove in a warm oven ( 40 C ) for a minimum of an hour or better 2

Remove bread and keep warm.

Put a dish of hot water in the oven and heat oven to 230 C

When up to temp, top up water, add bread and turn down to 200 C.

Cook for 40 mins ( depends on shape of loaves ) check after about 30 mins to be sure.

Removce, wrap in foil, wrap in towel and leave to cool

Result moist bread with a nive but not bullet proof crust

Cheers

Will

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