Using spent grain in a sourdough recipe gives you a wonderful taste and texture. The latest one was a chocolate porter spent grain from Natty Green's. Recent loaves of spent grain had begun to split while baking, resulting in a large ragged tear in the finished loaf. What to do?
Over Thanksgiving, I got advice from a baker from Baltimore (who just happens to be my youngest son's girlfriend) and we decided to add more water to the flour mixture than the original sourdough recipe called for, increasing the amount of liquid from 1 and 1/2 cups to 1 and 3/4 + 1/8. That is a strange way to measure it, but my measuring cup doesn't measure eighths. Anyway, that seemed to be the right amount of liquid and has given consistent results for several batches of bread.
The amount of flour is as follows:
2 1/2 cups of bread flour
1/2 cup of dried and ground spent grain*
1/4 cup of whole wheat flour
*I have had good results grinding the dried spent grain in the blender. Putting more rather than less grain at one time allows the blender to grind the grain to a finer texture. Seems odd, but with more grain in the blender, the grain that has been ground pushes up the sides and then falls towards the center where the blades are and the grinding proceeds.
Add the dry ingredients to the water and mix well. Cover and let the flour hydrate for 20-30 minutes. This is advice from Dan Leader's recipes in Local Breads. Then mix in 1/2 cup of stiff dough levain and 1 and 1/2 teaspoons of fine sea salt. Mix well and knead by hand or in a mixer for 8-9 minutes. If mixing in a mixer (i.e. Kitchen Aid), knead 1-2 minutes by hand. With this addition of 3/8 cup more water, the dough will be very wet and sticky. Use flour on the kneading surface and dust the surface of the flour lightly as kneading, using only as much flour as absolutely necessary. Use a bench scraper to help you knead. Soon the dough will firm up and just be tacky, not sticky.
Place the dough in a lightly greased 2 quart container and cover. Allow it to rest 1 hour. Remove the dough to the floured surface and fold and turn. This adds the same effect as more kneading.
Cover the dough in the 2 quart container again and allow to ferment for 2-3 hours in a warm place.
Remove the dough, divide and shape and bake at 450 degrees, for 20 - 45 minutes depending on the shape and size of the bread pieces.
A great way to safely add steam to your oven is to use a metal pan with sides that contains 2 feet of very heavy chain and a bunch of smooth river rocks. Scroll down to the first picture on this previous link to see an example. Putting 1 and 1/2 cup of water in the pan with the rocks and chain creates a lot of steam. It is necessary to preheat the oven with the pan of rocks and chain for 1 hour at 450 prior to baking. I have found it easier to put the loaves of bread into the oven, then grab a mitt to pull the hot pan out and pour in the water. This will produce LOTS of steam! Quickly shut the oven door to trap the steam, resulting in a crusty bread.
Tuesday, December 23, 2014
Friday, October 3, 2014
4 different malted barleys
The top row is aromatic and vienna.
The bottom row is Cara red and special B
Slices of Cara Red, on the left and Special B, on the right, show the beautiful interior.
Enough experimenting for one day, it's time to eat!
Malted Barley + spent grain = delicious bread!
Recently I began adding malted barley to my spent grain bread recipe. When I have it I also add wort from the brewing process as well. This recipe is a variation of Dan Leader's Auvergne crown, found in his book Local Breads.
The proportions of flour, spent grain and malted barley are as follows:
The proportions of flour, spent grain and malted barley are as follows:
- 2 1/4 cups of bread flour
- 1/2 cup of ground spent grain*
- 1/2 cup of ground malted barley*
If the malted barley has a very strong flavor I have used 3/4 cup spent grain and 1/4 cup malted barley.
*The wet spent grain was dried in an oven at 170 degrees F on a sheet pan, stirring occasionally until the grain is completely dry. Then grind it in a blender until it is almost like flour. It won't quite grind down to a flour texture. The spent grain is 70% fiber and 20% protein.
**The malted barley is the grain used to create the wort and ultimately beer. It has been partially germinated then roasted or kilned for varying amounts of time depending on what flavor is desired. The malted barley is also ground in a blender. It is more granular after grinding and very fragrant.
To make the bread begin by mixing the flour, grain and barley with 1 1/2 cups of water that is between 85 and 95 degrees F. If I have wort, I heat it to that temperature and sometimes use a combination of wort and water to equal 1 and 1/2 cups total liquid.
Mix the water and dry ingredients thoroughly so that all of the dry ingredients are incorporated and wet.
The moistened flour is covered and allowed to rest for 20 minutes.
The add the stiff dough levain (sour dough starter) and 1 1/2 tsp fine sea salt. Mix thoroughly with the flat beater of a mixer and then change to the dough hook to knead, or knead by hand for about 8 to 9 minutes. I use Dan Leader's recipe for a stiff dough levain from his book Local Breads.
Place the dough in a lightly oiled bowl to ferment. Cover with plastic wrap or a top.
After one hour of fermentation take the dough out of the bowl to fold, placing it on a surface that is slightly wet to prevent the dough from sticking. This dough is not easy to knead by hand. With wet hands take each side and stretch it out, folding it back on the remaining dough, do this again from the other side and from the top and bottom. This helps develop the gluten and the structure of the dough without kneading it more.
Place the dough back in the oiled bowl for another 2 - 3 hours. At this point you could put the covered dough in the refrigerator for a slow overnight ferment. Peter Reinhart recommends this for many bread recipes to fully develop the flavor. If you do put it in the refrigerator, take it out about 2 hours before you want to bake it.
Now you shape the dough, place it on parchment paper, sift a veil of flour over the top, cover with plastic wrap and proof until it has risen 1 and 1/2 times the original size. For this recipe I like a large oblong loaf.
Place the baking stone in the oven and preheat the oven to 450 F. With a serrated knife, cut 3 diagonal slits across the bread about 1/2 inch deep with the knife at a 45 degree angle.
After placing the dough in the oven (a pizza peel is really helpful), spray the sides and bottom of the oven with water to create steam, close the door and reduce the oven temperature to 400 degrees. My oven loses 50 degrees in this process so that is why I preheat to 450. By the time I have placed the bread in the oven and sprayed water, the temperature is about 400.
Bake for 35 - 45 minutes or until the bread sounds hollow when thumped on the bottom. I like an internal temperature of 205 - 210F. for this hearth bread. Sometimes this takes another 5 minutes of baking.
Allow the bread to cool completely before cutting.
Pictures of spent grain using 4 different malted barleys are in the next post.
Pictures of spent grain using 4 different malted barleys are in the next post.
Wednesday, September 10, 2014
Spent grain baking on a different schedule
When making spent grain bread I have usually begun at night, activating my stiff dough levain with water, bread flour and whole wheat flour following Dan Leader's recipe. In the morning I continued his recipe for an auvergne crown, except substituting one cup of spent grains (dried in the oven and ground in the food processor) for a cup of bread flour. He recommends adding the flour and water together, mixing to form a shaggy dough, and letting this sit in a covered container for 20 minutes to moisten the flour and begin the gluten formation process.
Next you add the levain and salt to the flour mixture and knead for 8 - 10 minutes. The dough then ferments for 3 - 4 hours, gets shaped and rises again, proofing, for another 1 to 1 1/2 hours and finally baked. I was never able to get a finished loaf until late in the afternoon because I am not a 4 am baker--retirement has its benefits. What to do?
I decided to alter the time schedule, activating the levain in the morning, mixing in the evening and fermenting overnight. (Peter Reinhart suggests that overnight fermenting improves the flavor development in the sourdough, resulting in a more flavorful bread.)
That leaves shaping and proofing to be done in the morning and then you are ready to bake. This would give me a finished loaf by late morning or early afternoon for gifting or eating.
Dan Leader's recipe is available here. If you want to bake bread, I highly recommend his book, Local Breads. I use this recipe even when I am not shaping the bread in the round crown form. There is only room for one of those on my baking stone, guess I need a bigger stone since I usually make two loaves at a time.
Another site that is a beautiful read in addition to being informative is Weekend Loafer.
The loaf that resulted from this new schedule looks just like the loaves that spent the day fermenting and proofing. The flavor was wonderful. The inside was soft, yet firm enough to support a substantial sandwich. There was a beautiful crust. This one has a little porter spent grain and the rest of the cup of spent grain was from a golden beer.
Two slices are about to become the wrappings for a grilled cheddar cheese and tomato sandwich.
Spent grain is 70% fiber and 20% protein so I feel really good about eating it, besides, it really does taste good!
Next you add the levain and salt to the flour mixture and knead for 8 - 10 minutes. The dough then ferments for 3 - 4 hours, gets shaped and rises again, proofing, for another 1 to 1 1/2 hours and finally baked. I was never able to get a finished loaf until late in the afternoon because I am not a 4 am baker--retirement has its benefits. What to do?
I decided to alter the time schedule, activating the levain in the morning, mixing in the evening and fermenting overnight. (Peter Reinhart suggests that overnight fermenting improves the flavor development in the sourdough, resulting in a more flavorful bread.)
That leaves shaping and proofing to be done in the morning and then you are ready to bake. This would give me a finished loaf by late morning or early afternoon for gifting or eating.
Dan Leader's recipe is available here. If you want to bake bread, I highly recommend his book, Local Breads. I use this recipe even when I am not shaping the bread in the round crown form. There is only room for one of those on my baking stone, guess I need a bigger stone since I usually make two loaves at a time.
Another site that is a beautiful read in addition to being informative is Weekend Loafer.
Spent grain is 70% fiber and 20% protein so I feel really good about eating it, besides, it really does taste good!
Stay tuned for more adventures in spent grain!
Tuesday, August 26, 2014
Birds of prey
At the Buffalo Bill museum in Cody, Wyoming they have a number of birds of prey who have been rescued and cannot be released into the wild. These birds are part of an educational program for those who visit the museum. The Raptor Experience is an interesting program.
The peregrine falcon, Hayabusa, was ready for a snack.
He began eating a small bird while the trainer talked about the birds.
The other bird was Suli, a turkey vulture. Suli was larger than the peregrine and was dining on a rat.
The peregrine falcon, Hayabusa, was ready for a snack.
This is a video of the peregrine eating his bird.
All of the birds at the Draper Museum Raptor Experience have their own individual Facebook pages, click the link above and scroll down to find them. You can also donate to help defray the cost of their care.
Woodcarving art
We saw wood carvers in numerous towns during our trip. These sculptures were in Craig, Colorado. In June they have a competition called 'Whittle the Wood' and some of the previous carvings are on display in town.
This is the top of the horse head sculpture.
This one forms the base.
A group of bears play in another tower.
The whole tower is about 8 feet tall.
Detail of the next sculpture show playful otters.
These are carved from tree trunks!
Monday, August 25, 2014
Best of the West!
First I will start off with a disclaimer. We didn't see ALL of the west, but we did travel 2,320 miles across Wyoming, South Dakota, Montana, Idaho and Colorado in search of incredible sights and tastes. Along the way we chose some 'Best of' places to share.
Best Dinner - In Steamboat Springs, Colorado there is a restaurant called Mahogany Ridge. It is also a brew pub which means they brew beer on site. We went in to sample their brews and stayed for dinner. It had gotten a great recommendation from the owners of the hotel where we were staying. They have tapas plates from 4 - 5:30 with a big selection to choose from. We tried 3 different tapas and all were yummy! After thoroughly examining their extensive menu, I chose the maple glazed chicken breast stuffed with cranberries and pecans. The dipping sauce I loved was a porter cream and it was absolutely delicious. Don had the tandoori spiced yellowfin tuna, again it was outstanding. This was the best dinner of the two week trip. Our server, Jamie, was knowledgable and delightful. All of the entrees had dipping sauces served with them, very creative combinations to enhance the bison, elk, beef, chicken or fish that comprised the entree. What an outstanding restaurant!
Best Breakfast - In South Dakota there is a cafe called Cheyenne Crossing. When we were leaving Hill City, we were told that the breakfast here was worth the drive. We were heading north towards Deadwood, so going to Cheyenne Crossing was not far out of the way. The drive there was beautiful and the breakfast was mouthwatering. When eating a breakfast like that, you can easily wait till late in the day for dinner, skipping lunch all together. Hash browns and biscuits and gravy will definitely fill you up!
Best Scenic Drive - Iron Mountain Road in Custer State Park is a breath taking scenic road with 'pig-tail' bridges and tunnels that only one car can pass through at a time. While in Custer State Park, in the Black Hills, we also saw bison roaming freely sometimes across the road. Cars simply have to wait until they move. It isn't a long route, but definitely worth the time to explore.
Best Historic Site - Custer's Last Stand at Little Big Horn was an opportunity to relive history through the story telling skills of the Native American presenter, Sam Enemy Fighter, who recounted the events of the Battle Of Little Bighorn as we drove across the ridge above the river where 7,000 Native Americans were camped on their way to Canada. The battle has been studied in great detail and Sam's retelling brought the events to life. He is a member of the Crow tribe and has studied at university in Montana. He was very knowledgable and a great presenter. Custer was a respected general in the Civil War. He was sent to bring the Native Americans back to the reservation to live. The 2,000 warriors that were at the encampment did not want to give up their nomadic lifestyle and chose to fight to ensure their freedom. Custer was warned by his Native American scouts that he was seriously outnumbered, but chose to engage the Native Americans anyway. It was a short battle and cost the lives of virtually all of the soldiers. White headstones show the location of the fallen soldiers who are buried at the top of Last Stand Hill and red headstones show where Native Americans fell. Officers were interred at Arlington. In 2003 a memorial was placed to honor the Native Americans who fought in the war.
Best Brew Pub - Crow Peak Brewing in Spearfish, South Dakota was Don's favorite brew pub. Their 'Bag of Dirt' Porter was delicious and sitting on the 2nd floor porch looking out at the scenery in late afternoon was delightful. Every time we visited a pub I asked the brewer if anyone was using the spent grain to make bread. Alas, no one was, they use the spent grains as compost and feed for livestock. I have tried to spread the word about baking with the spent grains and shared the related posts on my blog. That being said, I plan to use some spent grain as I prepare the garden this fall. No livestock to feed at our house, the cat and rabbit probably wouldn't like the taste.
Best Museum - Buffalo Bill Center of the West in Cody, Wyoming is just about a half hour from the eastern entrance to Yellowstone National Park. You need to allow several hours to enjoy this amazing place. The gun collection recounts the history of many of the owners of the guns as well as the events surrounding their use, great history there. The Natural History part of the museum shows the wildlife of the area and their art collection has paintings of the western landscapes.
Best Exhibit at a Museum - We had our favorite exhibits within museums too. Mine was the T Rex at the Black Hills Institute of Geological Research in Hill City, South Dakota. Stan the T Rex was enormous and just one of many examples of prehistoric animals there. Don's was the gun exhibit at the Buffalo Bill Center of the West, see the link in Best Museum.
Best Scenery - Yellowstone simply can't be beat for diversity of landscape. The geology of the area is fascinating and constantly changing since it is sitting on top of an active volcano. Road repair in the area was needed when the gravel turned to an 'oatmeal' consistency and the tar was 'liquid-like' due to the underlying heat. Signs everywhere tell you not to stray past the trails since the seemingly solid ground could give way to boiling hot pools of water. Waterfalls, geysers, hot pools and mudpots provide a never ending source of wonder.
We used our AAA books to help find sights to see and recommendations of people we met for restaurants and brew pubs. The local folks always know what is best!
Best Dinner - In Steamboat Springs, Colorado there is a restaurant called Mahogany Ridge. It is also a brew pub which means they brew beer on site. We went in to sample their brews and stayed for dinner. It had gotten a great recommendation from the owners of the hotel where we were staying. They have tapas plates from 4 - 5:30 with a big selection to choose from. We tried 3 different tapas and all were yummy! After thoroughly examining their extensive menu, I chose the maple glazed chicken breast stuffed with cranberries and pecans. The dipping sauce I loved was a porter cream and it was absolutely delicious. Don had the tandoori spiced yellowfin tuna, again it was outstanding. This was the best dinner of the two week trip. Our server, Jamie, was knowledgable and delightful. All of the entrees had dipping sauces served with them, very creative combinations to enhance the bison, elk, beef, chicken or fish that comprised the entree. What an outstanding restaurant!
Best Breakfast - In South Dakota there is a cafe called Cheyenne Crossing. When we were leaving Hill City, we were told that the breakfast here was worth the drive. We were heading north towards Deadwood, so going to Cheyenne Crossing was not far out of the way. The drive there was beautiful and the breakfast was mouthwatering. When eating a breakfast like that, you can easily wait till late in the day for dinner, skipping lunch all together. Hash browns and biscuits and gravy will definitely fill you up!
Best Scenic Drive - Iron Mountain Road in Custer State Park is a breath taking scenic road with 'pig-tail' bridges and tunnels that only one car can pass through at a time. While in Custer State Park, in the Black Hills, we also saw bison roaming freely sometimes across the road. Cars simply have to wait until they move. It isn't a long route, but definitely worth the time to explore.
Best Historic Site - Custer's Last Stand at Little Big Horn was an opportunity to relive history through the story telling skills of the Native American presenter, Sam Enemy Fighter, who recounted the events of the Battle Of Little Bighorn as we drove across the ridge above the river where 7,000 Native Americans were camped on their way to Canada. The battle has been studied in great detail and Sam's retelling brought the events to life. He is a member of the Crow tribe and has studied at university in Montana. He was very knowledgable and a great presenter. Custer was a respected general in the Civil War. He was sent to bring the Native Americans back to the reservation to live. The 2,000 warriors that were at the encampment did not want to give up their nomadic lifestyle and chose to fight to ensure their freedom. Custer was warned by his Native American scouts that he was seriously outnumbered, but chose to engage the Native Americans anyway. It was a short battle and cost the lives of virtually all of the soldiers. White headstones show the location of the fallen soldiers who are buried at the top of Last Stand Hill and red headstones show where Native Americans fell. Officers were interred at Arlington. In 2003 a memorial was placed to honor the Native Americans who fought in the war.
Best Brew Pub - Crow Peak Brewing in Spearfish, South Dakota was Don's favorite brew pub. Their 'Bag of Dirt' Porter was delicious and sitting on the 2nd floor porch looking out at the scenery in late afternoon was delightful. Every time we visited a pub I asked the brewer if anyone was using the spent grain to make bread. Alas, no one was, they use the spent grains as compost and feed for livestock. I have tried to spread the word about baking with the spent grains and shared the related posts on my blog. That being said, I plan to use some spent grain as I prepare the garden this fall. No livestock to feed at our house, the cat and rabbit probably wouldn't like the taste.
Best Museum - Buffalo Bill Center of the West in Cody, Wyoming is just about a half hour from the eastern entrance to Yellowstone National Park. You need to allow several hours to enjoy this amazing place. The gun collection recounts the history of many of the owners of the guns as well as the events surrounding their use, great history there. The Natural History part of the museum shows the wildlife of the area and their art collection has paintings of the western landscapes.
Best Exhibit at a Museum - We had our favorite exhibits within museums too. Mine was the T Rex at the Black Hills Institute of Geological Research in Hill City, South Dakota. Stan the T Rex was enormous and just one of many examples of prehistoric animals there. Don's was the gun exhibit at the Buffalo Bill Center of the West, see the link in Best Museum.
Best Scenery - Yellowstone simply can't be beat for diversity of landscape. The geology of the area is fascinating and constantly changing since it is sitting on top of an active volcano. Road repair in the area was needed when the gravel turned to an 'oatmeal' consistency and the tar was 'liquid-like' due to the underlying heat. Signs everywhere tell you not to stray past the trails since the seemingly solid ground could give way to boiling hot pools of water. Waterfalls, geysers, hot pools and mudpots provide a never ending source of wonder.
We used our AAA books to help find sights to see and recommendations of people we met for restaurants and brew pubs. The local folks always know what is best!
Great trip, great food, great sights......what an amazing country!
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