Lassy Beer Boule I Made It

Lassy Beer Boule

pointsevenout 11 years ago
Recipe by Jo_jo_ba: Lassy Beer Boule
It's a good loaf. Just wish mine had risen a little more. I always have trouble with non-white loaves with a preponderance of whole wheat or rye. I'm almost sure it's my technique in making the loaves. Turned out pretty with lots of good flavor but on the dense side. Won't stop me from eating it. Need some help here from some of you bread experts.
Left out the raisins and nuts.
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frankieanne 11 years ago said:

What kind of beer did you use and did you use all of those flours? Spelt, etc? This looks like it needs a dark beer - to me.
You're the bread expert, pso!! :)

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pointsevenout 11 years ago said:

It's an el-cheapo beer I bought about 12 years ago now. Store wouldn't sell me just one so I had to buy a 6-pack. There are only 2 of them left after this loaf. Used all the flours except the spelt. Used bread flour in its place. My food processor had a difficult time kneading the dough and had to hand knead. Think that's where I got into trouble. Believe I need to sneak up on these type recipes using a majority of white bread flour until I can work out the kinks.

As you can tell I only use alcohol for cooking.

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mrpiggy 11 years ago said:

12 year old beer? There should be a law against that. I dont think beer gets better with age. Then again, I have never let it age, so I guess I wouldnt know : P
Great looking loaf, tho

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mommyluvs2cook 11 years ago said:

Wow beer around here wouldn't last that long ;) I would leave the raisins out too... yuck!! That's a pretty loaf!

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pointsevenout 11 years ago said:

I was expecting trouble with the loaf rising before I made it so the addition of the raisins and or nuts would only exacerbate the problem.

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frankieanne 11 years ago said:

I don't even know what spelt is.
For some reason, I am thinking that a dark beer would be yeastier and help things to rise, but I could be so very wrong. I wonder if 12 year old beer can go "bad." I know wine does not necessarily get better with age. I don't like raisins and/or nuts in my bread.
Gad, I sound like a picky eater.

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pointsevenout 11 years ago said:

I don't know what "going bad" is in beer. It foamed when open so the carbonation was still there. Carbon dioxide in the beer is not an active ingredient as it would all have been worked out by the kneading process. Don't know if the hops or barley deteriorate. Maybe the yeast critters all died but there was still plenty of new yeast used in the recipe. I still think I did not form enough gluten in the dough to trap enough of the carbon dioxide byproduct of the yeast.

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pointsevenout 11 years ago said:

Addendum: Could not glean any info from the 'net about what yeast in beer does in a bread recipe. I said to myself, WHY?
If I had noodled it through I would have come onto the answer all by myself. The pasteurization process, all commercial beer goes through, kills the yeast. Didn't get into the home brew process.
So it's not the yeast nor carbon dioxide in the beer that are active ingredients in making bread. The beer must be for the "nose". That is the flavor and aroma imparted by the hops and barley or rice.

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frankieanne 11 years ago said:

I didn't realize there wasn't any yeast any longer in beer. I guess that makes sense. Perhaps the fact that there is only 1/2 tsp of yeast in the bread?

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pointsevenout 11 years ago said:

Half T, not half t. But you found me out. I used the whole package of yeast which is a scant T. Just couldn't abide leaving a half package yeast open.
Further research on the beer/yeast matter yields that Coors is not pasteurized which = the possibility of yeast if the clumping and settling process is not followed well.

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