Thursday, 12 March 2009

Beer yeast bread

Simple recipe for this quick bread I made last night.

250g wholemeal wheat flour
250g strong white wheat flour
10g salt
15g yeast gunge (saved from the bottom of the APA fermenting bucket)
330g water (66% hydration)
Some caraway seeds

Mix all the ingredients together and let rest for 15 minutes. Stretch and fold to a smooth dough on an oiled board. Return to bowl and let sit for another 15 minutes. Stretch and fold again and shape, and set aside to rise.

Go to the pub for two hours and drink Harviestoun Bitter and Twisted. On returning, bake in a 200ºC oven for 20 minutes, then 150ºC for a further 25 minutes.

This is nice. Soft chewy crust, soft elastic crumb. It tastes quite salty although it only has the usual 2% salt.

The yeast is quite bitter on its own and has great gobs of hops in it. I'm not sure if I detect any bitterness in the finished bread; maybe I'm just used to it.

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