Brewer's Bread

Almost qualifies for Paul's CB but not quite 

This bread idea was thrust upon me when a fellow bee keeper at a bee buddy meeting  gave me some SPENT GRAIN from a mash that he had done earlier that day for a stout brew.  I had used SPENT GRAIN before in bread and it was excellent so not wanting to waste it i knocked up  2 doughs the next morning one was a ricotta cheese and olive bread that i already had planned and the other was this Brewers Spent Grain.

i decided to do a long Bulk Fermentation of 4 hours for this one and most likely an overnight retard in the fridge. i worked out my desired formula and then used that to work out thedough size and ingredients list

the formula was set out as follows

 FLOUR 100%   

SALT 2%

MALT2%

BREAD IMPROVER 0.5%

CANOLA OIL 4%

FRESH COMPRESSED YEAST 1%

SPENT GRAIN 20%

WATER / STOUT  60%

I then decided on a dough that would yield 1 x 750g  and 2 x 500g loaves so i needed 1750g of dough . i tally up the total percntages in the formula which was  189.5%

i then divide the total dough required 1750 by 189.5 the toatal percntage figure and it gives me the value of 1% for this particular recipe. In this case it was 9.234 

i then go back to the formula and apply that to each ingredient   which gives ne the recipe

FLOUR 100%                                                         924g

SALT 2%                                                                  19g                                      

MALT2%                                                                  19g

BREAD IMPROVER 0.5%                                     4.5g

CANOLA OIL 4%                                                    37g

FRESH COMPRESSED YEAST 1%                      10g

SPENT GRAIN 20%                                             184g

WATER / STOUT  60%                                        554g  (50/50)

As a quick check if you add up all the ingredients it should be very close to your desired yield.

i also used the same formula to give to Stewart and the recipe that would yield him 1000g of dough, ive included that too for comparison.its at the end of this post.

This dough mixed up nicely  and finished at the ideal 27c It was placed into a large stainless steel  saucepan that i now use for my bulk fermentation as the larger doughs have outgrown my Tupperware containers, It works well and the lid prevents any skin forming. The dough was finished mixing at 12.00 mid day  and was spot on ready at 1600 it was then scaled , handed up and given a good amount of bench rest before final shaping with the larger dough piece going into a banneton and the other two direct into heavy round 9" pans that i picked up brand new as part of a job lot at a bakery auction. All the dough containers were slipped into plastic bags to prevent drying and went into the fridge  at 17.15. 

Just prior to going to bed  at 10.30 i decided to take a peep at the sleeping beauties only to discover the bigger girl  was ready for the dance,the smaller ones looked like they were behaving . So bed time was delayed the oven cranked up to as high as it would go. The errant Banneton lady was striiped bare onto some baking paper  and lowered into the Romertoph clay baker,   I elected not to score as the plumpness of her form hinted that she might object and disappoint me.  So claybaker lid on and into the oven that was still coming up to temp.  

My thoughts turned to the disparity of the dough pieces and satisfied myself that the cane Banneton probably gave some insulation to the dough piece which was also a bigger mass for the cold of the fidge to penetrate as well as the smaller pieces sitting direct in steel pans conducting the cold quicker and more efficiently to slow the fermentation process. Not bad for brain cells that should have been turned off in slumber. The lid came off after 15 minutes, i usuall do 10 but seeing as the oven was not fully hot at the commencement seemed a good choice the lid removal revealed a nice looking loaf  and pleased me that i had forgone my bed. The oven was now dialed back to 210C for the remainder of the bake. As soon as it was onto the wire rack, oven off and light out, BED.

I was late to bed but up early, oven on  full blast again and the other two were brought from the fridge, again  they looked fairly full proofed and i did look to score and even did a little run of the blade but thought Nah! and they went in as they were i did employ the terry towel steam tray for these two for 10 minutes and it did temper the oven being on at full blast. Once the steam tray came out the dial was set on 210C.  They all looked good smelled amazing and the large loaf was destined for consumption after the seniors living longer living stronger keep fit class.It got polished off in no time and enjoyed by all! Unfortunately no pictures of its lovely open soft crumb

      the 750g loaf unscored 

from the other side showing its natural tear

all 3 loaves

together again

Stout is responsible for the colour as its white flour in this dough

inside story

The dough below is the same formula but adapted for Stewart who gave me the Spent grain as he wanted to make a 1 kg dough