Sunday, March 4, 2012

Coconuts Stout Chocolate Rye Loaf

I have been getting beer yeast from a brewer. It is really interesting. He brews a variety of beer. Each kind of beer yeast has different taste.

Now I got Coconuts Stout Beer yeast. I haven't tried the beer yet. It is on the way to fermenting in the bottle for 3 weeks. But I got that yeast, so luckily I could taste and imagine flavor from the yeast at earlier than anyone else.

This yeast tastes smoky and bitter. Of course, bread will be bitter and dark color. I got a idea from the taste. It could be bitter bread. It would match with bitter chocolate and Rye flour.

This loaf is basically Rye bread. I add cocoa powder and 70% cacao chocolate to make bitter. And coconuts fine and Molasses not to make it too sweet.

Oh, I should have asked him to leave coconuts fine that soaked into the beer before bottling.

Anyway, this bread taste like bitter and dark chocolate. It doesn't taste too sweet.  Aroma, chocolate and coconuts, is really nice.

I know it is difficult to get stout beer yeast. So you can use pinch of yeast with starter and stout beer instead of water with final dough.

Coconuts Stout Chocolate Rye Loaf
Sourdough Starter
Day 1Rye flour 50g
Water 50g
1 table spoon of beer yeast
(or pinch of active dried yeast)
Rye flour 50g
Water 50g

Final Dough
240g Bread flour
160g Rye flour
1 table spoon of cocoa powder
8g Salt
40g Molasses
Water 160cc
All starter
50g 70% Cacao chocolate (chopped)
50g Coconuts fine

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

2. Day 2
Refresh the starter. Add rye flour and water. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

3. Final dough
Combine luke-warm water and molasses.
In the mixer or bread machine, combine the final dough ingredients except butter and chocolate, coconuts. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix it another 10minutes.
Then add chocolate and coconuts, then knead it till it is completely combined.

4. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).

5. Pour the dough onto floured counter. Deflate and preshape it. Let it rest with cover for 20minutes.

6. Shape it into loaf.

7. Place it at worm place (30℃) for 1.5 - 2 hours.
Preheat oven at 220℃ with baking a tray.

8. Take the baking tray out from the oven. sprinkle flour. Transfer the dough on it.
Slash the dough.

9. Bake it at 220℃ for 10minutes with steam. 180℃ for 15minutes, 160℃ for 15minutes. Turn off and leave it for 10minutes.

10. Cool it down on the wire rack.

It is posted at Yeastspotting.

No comments:

Post a Comment