Inspired by other baking homebrewers I decided to try my hand at putting all that spent grain from the barleywine to good use. I used a low hydration figuring that the malt would bring along plenty of water. I aimed for 50% hydration but neglected to account for the starter and ended up at 57% before the malt was added. All measurements are by weight.
16 oz King Arthur Bread Flour
8 oz filtered water
5 oz sourdough starter (100% hydration)
5 oz still wet mashed malt
.3 oz kosher salt
-Mix all ingredients in a large bowl and let rise 20 hours.
-Shape and let rise another 2 hours.
-Bake for 30 minutes in 450 F oven.
The bread had a good flavor with a nice combination of sourdough and malt. (Good enough that I ate it all before I thought to take a photo.) The only problem was the texture turned out a bit too wet and dense. Next time I would either push the hydration even lower or use some grain that has not been mashed. Some crystal or honey malt could be tasty.
Post St. Patrick’s Day beer reading
16 hours ago