In the time since, I've bought a baguette here or there for a special occasion but in almost 12 months I haven't bought a loaf of sandwich bread and have gone through more than 60lbs of flour.
As has been previously noted, when I do a hobby I tend to do it all the way.
Fermentation is one of many common threads between brewing and baking and I've tried to come up with some creative ways to let my experience with one inform my experiments with the other. For example, having completed the PB&J beer, my next baking-inspired brewing experiment will be a wild yeast beer using a sourdough starter I made from scratch.
Typically, though, these experiments go in the opposite direction as I include brewing materials in baking recipes. In the past year, I've included beer, spent grain, dry malt extract, and wort in my bread recipes. Each additional ingredient gives the loaf of bread a unique taste or texture and over time I've developed a couple favorite recipes.
One of my bread recipes I keep coming back to is World's (Best) Wort Bread. Instead of using water and sugar, I simply substitute wort for both. I typically make this in my bread machine but it works equally well in an oven. The recipes for both are below:
- 150g whole wheat flour (approximately 1cu)
- 450g bread flour (approximately 3cu)
- 1cu spent grain
- 1.5cu wort (this is an approximate measurement; dough should be tacky but not sticky)
- 3tsp yeast
- 2tsp sea salt
- 2tsp vegetable shortening
Bread Machine Settings:
- French bread
- Large loaf
- Medium temperature
- Knead until smooth and elastic (about 10min)
- Place in lightly oiled bowl; turn dough to coat all sides
- Cover and allow to sit until dough doubles in size.
- Punch down dough and divide in half
- Place each loaf in appropriate sized bread pan
- Bake at 375deg until golden brown (approximately 30min)