Posted this picture so you can see the problem. If you zoom in on the crust you can see. This is my third attempt although this one rose a bit more than my second loaf it's to dense which is odd since the better loaf was 68% water which made it hard to form this one was about 58%. The only other thing was this one the preferment was left in the fridge overnight. Any advice would be great. Thanks
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The beer looks great, obviously one of yours .Probably need quite a bit more info of what is in the bread and the method used to even have a guess at what might be going on there.
Where abouts are you located Brewcat
Derek
I'm in CT the recipe has been changing. I've only made three breads. The 1st one was a double batch with 50% rye the rest split between whole wheat and AP (all-purpose). I tried to freeform one and one in a pan good taste but dense. 68% water. Loaf #2 and #3 where 50/30/20 AP/WW/Rye #2 68% H2O #3 58%. Baked on stone 450 for 10 then 400 for 30. Really poor slashing job. I think I may be letting them rise to much. Thanks Derek, do you brew?
I would expect a dough contining 50% rye to be quite dense and if its remaining flours consist of 30% wholewheat and 20% AP then it is going to struggle for any great volume. I'd be inclined to give the slashing a miss and retain all the gas that has been produced an captured in the gluten poor structure especially if you think you have let them rise to much. If you do slash a loaf and it shows signs of great deflation then yes probably left too long in the final proof. If you think that the dough has overproofed in the final stage treat it as gently as possible and forget the scoring.
CT is Connecticut ?
Yes i home brew particularly like stout and in fact really started brewing it because its so good to use in bread especialy wholemeal
I've used the home brew stout replacing the whole water content and particularly like to soak the wholemeal flour in all the liquid even overnight before adding the other ingredients. This allows the bran particles to absorb all that malty goodness, You can see the yeast activity already taking place from the stout. i have also reduced the stout to 50%. My thoughts are lets make something you just cant buy at the shops. As i said previously i started brewing stout as the cost of purchasing the stuff was making the exercise quite costly where as the cost comes down to around a dollar a litre especially if the brew shop is putting out a brew kit close to code for half price. I also get a kit or two for birthdays or christmas from the grand daughters, bless them.
The stout is mature when i use it but could be used prior to carbonation.Malt doesnt tend to give a lot of sweetness due to the fact that it is a readily available source of food for the yeast so pretty much gets turned to gas and alcohol. In the bread side we are more interested in the gas. I did have an interesting conversation with a baker friend who happens to be muslim about the use of beer in bread and agreed in the end that alcohol is lost in the process of baking so not necesarily considered taking alcohol. The fact that the same alcohol is produced in the bread fermentation process doesn't stop them from taking leavened bread.
No i havent tried that or utilising some of the spent grain in the more fancy brews, which could be interesting
Either that or perhaps put through a blender and consider it extra fibre!
told you it would be good!