Salty Beer Baguette

Last day, I got beer extract yeast from my friend. Since then, I make sour dough starter with beer yeast. It is amazing!! Fermenting bubble has fruity aroma and proofing well. I m so impressived!!

Then I got an idea to make bread with beer.
I used beer instead of water. I got beer from the brewer of my friend. He gave me beer before bottling. So no carbon dioxide with this beer. I recommend to use light color beer. Dark beer make brown color crumb.

To make sour dough starter, half flour and half beer and bit of beer yeast. You can smell beer aroma from starter.
After fermenting the final dough, I tried not to deflate the air bubble. Handle the dough with care and gently.

I make it baguette shape and 1 slash. before placing the oven, drip little of olive oil on the slash. It helps crust open up and crispy crust. Sprinkle Rock salt!!

Crumb has beer aroma, and salty taste. Slice and toast them, it could be perfect snack for drinking beer or wine!

Salty Beer Baguette (make 2 loaves)
Sour Dough starter
Day 1
75g Bread Flour
75cc Beer
2 tea spoon of Beer yeast

Day 2
75g Bread flour
75cc beer

Final Dough
250g Bread Flour
All of starter (300g)
8g Salt
20g Honey
Beer 122cc

Olive oil
Rock Salt

1. Day 1
In a container, combine flour, beer and beer yeast, then stir it. Set it 6-10 hours to ripen at room temperature. When it start bubbling, put it into the fridge, and let it rest.

2. Day 2
Refresh the sour dough starter. Add flour and beer, then stir it. Repeat to set it 6 - 10 hours, and let it rest in the fridge.

3. Day 3 (Start to make the final dough. )
In the mixer or bread machine, combine the final dough ingredients. Mix it 5 minute till it is completely combined.  
4. Put it into the container, then proof it at warm place (30℃) till it becomes double size (about 6 - 10 hours). First 2 hours and 3hours, fold the dough.

Before and after fermenting.

5.   Pour the dough onto floured counter with scraper gently.

Don't deflate these air bobble!!

6. Divide it two (400g each).

7. Shape them into baguette.

Gently pat the dough with your palm.

A. Fold 1/3of up side.

B. Turn it around, fold 1/3 of another side.

C. Seal it with fingers.

D. Roll it and make it nice shape.

8. Transfer the dough on the floured cloth.

.

9. Cover and Proof them at room temperature for 1hour 45minutes.

Meanwhile, preheat the oven and baking tray at 230℃.

10. Take the baking tray out from the oven. Sprinke enough flour on it.

Transfer the dough gently on it.

I used a board to keep nice shape.

11. Slash them. Drip olive oil on the slash. Sprinkle Rock salt.

12. Bake it at 220℃ for 10 minutes with steam. Reduce heat at 180℃ for 15 minutes and 160℃ for 10 - 15 minutes.

13. Cool them down on the wire rack.

It is placed at Yeastspotting.

Cornet Roll with Custard filling

This bread came from instruments horn and cornet.
The bread are baked with  cone shape molds.

These molds are made from paper and til foil. I made them by myself.
Make the cones with paper and stapler. Then wrap with tinfoil. You will need 10 cone molds for this recipe.

The dough is bit sweet and buttery, rich texture. Brush egg wash before baking, make them golden color.
After bake the rolls, you fill up custard cream.
In Japan, there are two basically filling, custard or chocolate cream. We call them custard corne and choco corne.
I didn't prepare enough custard cream. Then I cut the roll and fill up with lettuce, cucumber, carrot, avocado and tuna. I had one for my breakfast.

Cornet Roll  (make 10 rolls)

Bread Flour 300g

Sugar 30g

Salt 5g

Skim milk powder 10g

Instant Dried Yeast 3g

Unsalted Butter 30g

Water + Egg 1/2 190cc

Egg wash

Custard cream

Piping bag

Time

Mix 10minutes and 8minutes

Ferment 1hour 30minutes

Proofing 40minutes

Bake 15minutes 190℃

1. In the mixer or bread machine, combine the dough ingredients without butter. Mix it 10 minute. Add butter and knead it another 10 minutes. It can be stretched a paper thin“windowpane.
Prepare cone mold. Apply oil to molds.

2. Transfer the dough to a covered container and ferment at warm room temperature for 1 hour 30 minutes till it becomes double size more.

3. Pour the dough onto floured counter, then deflate it, knead briefly. Divide into 10pieces (about 55g each)

4.  Shape them into final shape.

A. 10pieses, about 55g each.

B. Pat the dough and make it flat.

C. Cut off 10mm of the edge.

D. Place the edge on the left side.

E. Pat the dough and make it flat.

F. Fold the upside and seal it.

G. Fold the downside and seal it as well.

H. It becomes a cylinder.

I . Roll it and make it slightly thin and thick cylinder. (that is why I put edge of the dough when I made cylinder. That is easy way to make thick and thin)

J, K, L. Use your thumb, and wrap it around the mold.

M, N. Put it on the baking tray .

5. Place them at warm place (35℃) for 40 minutes. And preheat oven at 200℃.

6.  Brush egg wash on top.

7. Bake them at 190℃ for 15 minutes till they become golden brown.

8. Cool them down on a wired rack.

9. When they gets cool down, fill up custard with piping bag.

It is placed at Yeastspotting.

Beer Yeast Sour Dough

This Bread is made from natural beer yeast.

The other day, I met a guy, who makes craft beer by himself at home.I knew the brewery got yeast extract when they product beer. So I asked him to give me that one, it could be as yeast for bread baking. He gave me the beer extract yeast and malt barley which also came from beer brewing. The malt barley was already cooked and crushed to brew beer.

I needed only small amount of beer yeast. Because it is so vigorous. When I prepare the sour dough, yeast was starting bubbling at the room temperature. I had to scale ingredients and put it away into the fridge quickly.  And it taste like tangy beer. If I put too much, bread become tangy taste.
To make the sour dough starter with beer yeast, I used 100g bread flour and 1 tea spoon of  beer yeast for 1 loaf.
The malt barley contained water, so I reduced water when I make the final dough. 

The crumb color becomes brown from beer yeast.
Polish becomes light brown.

Beer Yeast Sour Dough

Time

1st Starter ferment: 6 hours

2nd Starter ferment: 6 hours

Mix the final dough: 15 minute

1st ferment: 6 - 10hours (depends)

Rest the dough: 20minutes

Proofing: 1 - 2hours (depends)

Baking : 35 - 40minutes

Sour dough starter

Day 1

50g Bread flour

50cc Water

1 tea spoon of beer yeast

Day 2

50g Bread flour

50g Water

The final dough

180g Bread Flour

120g Wholemeal Flour

15g Honey

8g Salt

10g Shortening

120cc Water

80g Malt barley (cooked and crushed)

1. Day 1
In a container, combine flour, water and beer yeast, then stir it. Set it 6-10 hours to ripen at room temperature. When it start bubbling, put it into the fridge, and let it rest.

2. Day 2
Refresh the sour dough starter. Add flour and water, then stir it.  Repeat to set it 6 - 10 hours, and let it rest in the fridge.

3. Day 3 (Start to make the final dough. )
In the mixer or bread machine, combine the final dough ingredients except shortening. Mix it 10 minute till it becomes smooth and elastic. Add shortening and knead it another 5 minutes.

4. Put it into the container, then proof it at warm place (30℃) till it becomes double size (about 6 - 10 hours).

5. Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it and let rest, covered, for 20 minutes.

6. Shape into final loaf, make it oval ball. Sprinkle enough flour onto a basket. Put the dough into the floured basket.

7. Place it into warm place (35℃) with spray water, rise it for 1 - 2 hour till it becomes double size. Preheat oven at 230℃ with the baking tray.

8. Take the baking tray out. Put the dough onto the floured baking tray as up side down the basket. Score slant lines on the dough with sharp knife. Spray water.

9.  Put the dough into the oven with steam for 10 minutes at 230℃. Then bake it at 200℃ for 20 minutes without steam. Reduce the heat at 180℃ for 5 - 10minutes.

10. Cool it down on the wire rack.

It is placed at Yeastspotting.