MrRook
Landlord.
This is going into a batch of pizza dough.
Well, I never knew that!Yeah british bread flours are unmalted. A lot of american bread flours are malted (contain a portion of barley malt) so if you are following a recipe for a NY style pizza then it's a good idea to add some active malt or your pizza will likely be too pale.
I've done this. I spread some spent malt on a couple of baking trays and put them in the oven on the lowest setting with the door propped open a bit for a couple of hours. I then set my grain mill to the narrowest gap I could get and milled the spent grain. I think I then used about 200 grams of spent grain to 400 of plain bread flour.I know there is a bread thread already but I plan to dry out some spent malt from my next brew, sling it in the nutribullet then fire it into a loaf.
I've done this. I spread some spent malt on a couple of baking trays and put them in the oven on the lowest setting with the door propped open a bit for a couple of hours. I then set my grain mill to the narrowest gap I could get and milled the spent grain. I think I then used about 200 grams of spent grain to 400 of plain bread flour.
It made a good loaf with more texture and flavour than wholemeal.
If you don't dry the grain and remill it you need to vastly reduce the amount of water in your dough or you end up with a very stodgy loaf
Wasn't it a bit gritty having to spit the bits of glass out?Yummy.
I have thrown a bottle of punk ipa in the bread maker with good results.
Quite so. I leave my spent grain to drain overnight in a colander. You still have to reduce the liquid by about a third.I've done this. I spread some spent malt on a couple of baking trays and put them in the oven on the lowest setting with the door propped open a bit for a couple of hours. I then set my grain mill to the narrowest gap I could get and milled the spent grain. I think I then used about 200 grams of spent grain to 400 of plain bread flour.
It made a good loaf with more texture and flavour than wholemeal.
If you don't dry the grain and remill it you need to vastly reduce the amount of water in your dough or you end up with a very stodgy loaf
Well, I never knew that!
But a while ago I'd always be using Italian flour. Same (un-malted) I suppose. Not now, British "OO" flour is just as good (when I learnt "OO" only relates to how fine it is milled).
British flour was always considered to be too "soft" and only good for biscuits. We used to import loads of bread flour from Canada. But our UK growers figured out how to produce "hard" wheat a while back. Pizza dough has to be from "hard" flour apparently, even though the Continentals had figured out how to make good bread from "soft" flours (in the UK we just stuck to biscuits; perhaps called it bread when needed?).
And Tesco's! Though I did find it annoying when the "extra strong" dough retracted back into a ball again after spending the time stretching it to shape.… You can get extra strong canadian wheat from waitrose and sainsburys and it retains great strength even if it is fermented with sourdough over a number of days. …
I'm looking at "mainara" constructions. I can't "stockpile" mozzarella against that corona-virus thingy, so a no-cheese recipe looks ideal (I'm always stockpiled for the rest of the ingredients!).… Here's a marinara I made a few months ago. My pizzas aren't usually as round, they usually are more "rustic" …
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