Wednesday, September 4, 2013

Ginger beer bread

I have passion for baking bread, and my darling has passion brewing beer.

He brews beer at home. He makes 25L at once. It takes 2-3 weeks to ferment depends on temperature or what kind of beer brewing.
Last week, he brewed Ginger Beer. It is much easier to brew, he said. 

That is how we keep beer and ginger beer in the fridge. 

It is shame to show you inside of our fridge... anyway, we have beer tap on the fridge, and keep the keg and Co2 tank in the fridge. 

I got ginger beer yeast from his brewing, then why not make ginger beer bread. 
This ginger beer is 2% alcohol, and made from ginger, sugar, water, lemon, orange, chili and yeast. It taste spicy and citrus flavor.

Yeast is sinking to the bottom. 

I made polish from ginger beer and yeast, flour. And I add 10% of rye flour and mixed peel to make it citrus flavor. 

Ginger beer bread
100g white flour
100g ginger beer
1 tea spoon of ginger beer yeast

Combine all ingredients in a container, leave it at room temperature, set it 6 - 8 hours till it becomes double size. 

Final dough
350g white flour
50g rye flour
10g salt
all polish
200g ginger beer
100g mixed peel

1. In the mixing bowl with the dough hook, combine all final dough ingredients except mixed peel.
Knead it for 15 minutes until it get smooth and elastic.
On the floured counter, transfer the dough, and add mixed peel. Knead it until it is completely combined.

2. Put it in the container with cover, place it warm place, proof it 8 - 10 hours until it gets double size.

3. Pour the dough on the floured counter. Deflate it briefly.
Shape it oval ball. Sprinkle flour on the basket.  Put it into the basket.

4. Place it warm place, rise it for 1 hour until it becomes bigger size.

5. Preheat oven, 230℃ with the baking tray.
Take out the baking tray from the oven, sprinkle flour on it.
Put the dough on the tray as upside-down the basket.
Score it, spray water, and sprinkle flour on it.

6. Bake it  230℃ with steam for 10 minutes, without steam 180℃ for 10 minutes, 160℃ for 20

7, Cool it down on the wire rack.

It is placed at Yeastspotting. 

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