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20-12-2010, 16:51
Visit the Tandleman's Beer Blog site (http://tandlemanbeerblog.blogspot.com/2010/12/its-bloody-lovely.html)
http://1.bp.blogspot.com/_PWOsh5tJhjM/TQ-VAUJ22mI/AAAAAAAACsE/Uy1Z0z9iV5g/s320/P1010149.JPG (http://1.bp.blogspot.com/_PWOsh5tJhjM/TQ-VAUJ22mI/AAAAAAAACsE/Uy1Z0z9iV5g/s1600/P1010149.JPG) My bread that is. To recap, a standard white loaf recipe of 500g strong bread flour, 3 tablespoons olive oil, half a teaspoon of salt, 7g fast acting yeast and 275ml of Sharp's Chalky's Bite.
Method: Measure floor, add salt and yeast and mix. Make a well and add olive oil. Mix in a large bowl, add beer ensuring all the sediment goes in too. Mix well with a spoon, then turn out onto floured surface and knead minimally. Shape into a ball and let rise on baking parchment for a couple of hours.
When twice original size, turn out onto floured surface, punch it down and knead gently for about 30 seconds. Shape into a ball and place in a lightly floured glass bowl and cover with oiled cling film. Place somewhere warm. When twice size again, bake in a pre-heated oven at bread temperature (usually maximum or around 220 -230C)for 35 minutes. Spray with a fine mist of water from time to time to create a good crust. When loaf sounds hollow to a tap on the bottom, it is ready.
Cool for at least an hour on a rack.
So, does it taste of beer? . It tastes quite malty, slightly herbal and am I imagining a faint whiff of hops? I must try this with another kind of beer to see if that makes a difference, but boy does it taste great and as I have used this recipe before with water instead of beer, I can say without a doubt, the beer version is better. The crust is superb, as is the crumb and texture. I'm going to have some with pastrami I think, but no beer. Today is an alcohol free day.
I reckon though it would go well with any wheat beer.https://blogger.googleusercontent.com/tracker/8629758183547510158-4779187367455893383?l=tandlemanbeerblog.blogspot.c om
More... (http://tandlemanbeerblog.blogspot.com/2010/12/its-bloody-lovely.html)
http://1.bp.blogspot.com/_PWOsh5tJhjM/TQ-VAUJ22mI/AAAAAAAACsE/Uy1Z0z9iV5g/s320/P1010149.JPG (http://1.bp.blogspot.com/_PWOsh5tJhjM/TQ-VAUJ22mI/AAAAAAAACsE/Uy1Z0z9iV5g/s1600/P1010149.JPG) My bread that is. To recap, a standard white loaf recipe of 500g strong bread flour, 3 tablespoons olive oil, half a teaspoon of salt, 7g fast acting yeast and 275ml of Sharp's Chalky's Bite.
Method: Measure floor, add salt and yeast and mix. Make a well and add olive oil. Mix in a large bowl, add beer ensuring all the sediment goes in too. Mix well with a spoon, then turn out onto floured surface and knead minimally. Shape into a ball and let rise on baking parchment for a couple of hours.
When twice original size, turn out onto floured surface, punch it down and knead gently for about 30 seconds. Shape into a ball and place in a lightly floured glass bowl and cover with oiled cling film. Place somewhere warm. When twice size again, bake in a pre-heated oven at bread temperature (usually maximum or around 220 -230C)for 35 minutes. Spray with a fine mist of water from time to time to create a good crust. When loaf sounds hollow to a tap on the bottom, it is ready.
Cool for at least an hour on a rack.
So, does it taste of beer? . It tastes quite malty, slightly herbal and am I imagining a faint whiff of hops? I must try this with another kind of beer to see if that makes a difference, but boy does it taste great and as I have used this recipe before with water instead of beer, I can say without a doubt, the beer version is better. The crust is superb, as is the crumb and texture. I'm going to have some with pastrami I think, but no beer. Today is an alcohol free day.
I reckon though it would go well with any wheat beer.https://blogger.googleusercontent.com/tracker/8629758183547510158-4779187367455893383?l=tandlemanbeerblog.blogspot.c om
More... (http://tandlemanbeerblog.blogspot.com/2010/12/its-bloody-lovely.html)