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mich posted:Yes. The big advantages of baking in a Dutch oven are that the cast iron holds heat well and when you bake it with the lid on you trap steam which keeps the crust from setting too early for your bread to expand. That holds true for any bread you are baking, regardless of the mixing method. I just started using the dutch oven and I love love love the loaves it turns out. I'll try this question here, since the one time I asked in the homebrew thread I got essentially no help: I hear that lots of homebrewers throw some of their spent grain into bread, but the way I grind my malt is way too coarse. When I tried tossing some spent malt into a loaf it was not pleasant due to the barley husks being ~70% intact, which meant that the loaf was full of hard, sharp, scratchy bits. So on the weekend, I skimmed some spent barley before I tossed the rest out, and then dried it out to try and mill it down. Wasn't really successful as without the meat of the grain inside the husk, the husks just collapse down and run through the mill without being broken. What can I do to make the barley work in bread? Does anybody else use spent grain in bread? How is yours different from mine?
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Apr 15, 2015 00:10
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| # ¿ Apr 20, 2024 00:20 |
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