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Old 08-11-2011, 04:24 PM   #121
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When I first started making this bread I was adding way too much flour and producing a really dense bread and wouldn't fully cook without the outside starting to get a burnt hardness. I like to make this bread more fluffy and light so I add less dough and let it rise from a wetter, sticky dough. I couldn't do that by hand without making a huge mess but I am able to do it easily in a kitchenaid with a dough hook.

I've also found primarily pilsner based beer produces somewhat boring bread if you use regular bread flour alone. I've found substituting 1/2 cup of whole wheat flour for 1/2 cup bread flour adds a lot of flavor.

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Old 08-11-2011, 10:53 PM   #122
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Originally Posted by seabass07 View Post
I preheat it in the oven at 500F for 20 minutes. Turn the oven down to 450 and put the dough in the dutch oven. Then cook it for 20 minutes. Remove the lid then 20 - 30 more minutes until the crust is the right color.
This is the method Bittman mentions in the original no-knead bread recipe. It works with a pizza stone as well, especially if you have a convection oven.

It works well for a dense crunchy crust, but it can be too much for loaves of sandwich bread. I scale the preheat and baking temps based on what type of bread I am making, but I use this technique all the time.
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Old 08-14-2011, 12:34 AM   #123
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Here's some pictures of my second attempt. The round one is a cheddar jalapeno bread, and the other is plain. Beautiful veins of cheddar!

forumrunner_20110813_173331.jpg   forumrunner_20110813_173345.jpg  
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Old 08-16-2011, 06:22 PM   #124
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Flack's recipe is good...used 1 cup each of crystal 60L and honey malt and it turned out delicious!


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Old 10-21-2011, 03:43 PM   #125
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Originally Posted by sfbayjay View Post
Hey! Great thread here. Inspired me to try my own take on baking with spent grains. I used spent grains from my recent attempt at cloning Deschutes Mirror Pond.

Here are my results:

And here's my take on a recipe:

3 cups spent grain
5 cups bread flour (approximate)
1 Tbsp salt
1/3 cup brown sugar
1 cup homemade Irish Stout
2 Tbsp vegetable oil
1 pkg dry baking yeast
1/2 tsp sugar
1/2 cup warm (112*F) water
Pinch of cornmeal

Combine grain, 2 cups of bread flour, salt, and brown sugar in large mixing bowl and mix thoroughly.

Dissolve 1/2 tsp white sugar in 112*F water in a small bowl. Sprinkle dry yeast on water surface. Cover bowl w. foil and hold between 110* and 115* for 10 mins.

Meanwhile, add beer and oil to grain/flour mixture and stir together. Slowly add 2 more cups of bread flour and combine (I just used my hands, coated w. flour to avoid sticking).

After 10 mins soaking, gently stir yeast mixture, replace cover and rest for 5 mins or until yeast cream is nice and thick.

Add yeast mixture to dough and combine by hand. Slowly add remaining bread flour until dough is stiff and only a bit sticky.

Turn out dough onto floured surface and knead for 8-10 minutes. Place dough in large bowl coated w. nonstick spray, cover w. damp towel, and leave for 2-3 hours (or until roughly double in size) in a warm spot to rise.

After initial rise, punch down dough and turn out onto floured surface. Shape into a round loaf, pulling the top of the loaf tight. Grease (or spray) a large cookie sheet and sprinkle with a bit of cornmeal to prevent sticking. Place loaf on prepared sheet, cover w. damp towel, and allow to rise for another 45 minutes to 1 hour, or until roughly doubled.

Preheat oven to 425*F. Bake loaf on center rack for 20 minutes. Using a spray bottle with clean water, mist the entire loaf (6-8 squirts) every 5 minutes for the first 20 minutes. Then reduce oven temp to 375* and bake another 25 mins, or until loaf sounds hollow when thumped with a knuckle. Cool, cut, and munch.

Yum! This thread got me going, so thanks for the inspiration.

I did the recipe last time and it is freaking killer! the loaf was huge and we took some to a dinner with some friends and everyone went crazy for it. The only issue I ran into was the spent grains were from an oatmeal stout, so there were some dark and bitter grains in the bread. I am going to make another loaf today with some grains from an IPA. I can't say enough good things about this bread. Thanks Jay!
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Old 11-04-2011, 06:09 PM   #126
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I just baked Flack's recipe yesterday and it turned out great. I used grains from a PM hefeweizen and followed the amounts to a T. I've been making bread for a couple years and this is easily the best I've made. Much lighter and more moist than I expected. Absolutely wonderful.

I differed a little in my method as I made a starter with the water, sugar, & yeast and let it sit for 20 minutes or so. Then, using my kitchenaid mixer, I mixed in the grains and 1 cup of flour for 2 minutes on "2". Began adding the remaining flour with the mixer running over another 2 minutes then let it knead for another 2 minutes. The first rise took maybe an hour as did the second rise. I used a baking sheet sprinkled with cornmeal and set on top of a baking stone. I also put a pan on the rack underneath and threw a few ice cubes in it when I put the bread in. Checked the temp after the 30 mins were up and it was right around 200deg. Perfect.

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Old 11-04-2011, 07:02 PM   #127
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I like the idea of using grain from a wheat or rye beer. The biggest complaint I have about my spent grain breads is too much husk!

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Old 12-05-2011, 06:44 PM   #128
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Here's the loaf I baked last night. This thread was a big help.

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Old 12-06-2011, 11:22 AM   #129
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That's a beauty! I keep tweaking the bread machune recipe hoping to stop the top from luck. I think moisture content is too random.

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Old 12-07-2011, 07:32 PM   #130
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Are there any adjustments that need to be made if you are using a stand mixer?

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