The spent grain baguettes were a minor success, though I was not impressed by their flavor. This was largely due to the bland formula - I am currently working on a poolish-levain hybrid dough that I put in the cooler overnight. If the flavor here is more developed, I'm going to try the spent grain baguette again, but mix the portion of grain into the poolish when I start it. Hopefully this will draw the grains' flavor out even more than simply mixing it into the dough. I am also going to use hops-infused water for half the dough's hydration and an ale for the other half. This should solve the blandness problem. For another level of complexity, I am going to eventually try a teff poolish or sourdough. I think it's bitter-sweetness will complement the beer flavors well. If I like the taste of my hybrid french bread, I will put the formula here, and when I get a beer baguette that I am satisfied with I will put a formula for it here as well.
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