Beer Bread
January 28, 2011
Used 500:250:50:5:10 ratio, flour-beer-water-yeast-salt. Dough never really stretched thin even with extended kneading - was very tough and tense. Did not rise significantly in 2 hours, so the dough was retarded in the fridge for 12 hours. Folded and attempted to prove but the dough did not seem to expand in the 30 or so minutes, likely due to the cold temp. Did not normalize to room temp before slashing and baking, baking results were similar to 008 with the outside crust cooking much faster than the crumb. Slashed opened up unevenly and the folds peeled off. The finished loaf was noticeably acidic and tasted strongly of beer.
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