Brewing With Total Confidence
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Discussion in 'General Chit-Chat' started by Ozarks Mountain Brew, Sep 20, 2016.
That looks delightful.
Above one is looking yummy.
The wife and I make “homemade” pizza quite often, everything but the cheese and meat we grow and make into sauce. Several weeks ago I had extra wort from a ESB I was making earlier so I used it while making the dough. It turned out way better than I thought it would. So from now on it will either be a wort-dough or the sourdough (friendship) that I started almost three years ago.
Might have to get a mill to grind up the grains after brewing and try that also. Did that many years ago and made the best pancakes we ever had, But could only eat one at a sitting (very filling).
You can also make bread out of spent grains too.
Here's one from a little while ago.
I've gone down to a 60% ratio now and it works out better in my Blackstone pizza oven.
I also do Focaccia and other artisanal breads.
Is that the dough to toppings ratio?
I.e For 1000 grams of flour, I use 600 grams of water.
Oh cool, could I ask what other ingredients go into the dough?
yeast and salt
Typical batch for 6ish dough's;
1000 grams flour ( I like Bob's red mill ,unbleached all purpose)
600 grams water
15 grams salt
1/2 tsp. yeast
I have a new recipe that I just love
2 3/4 teaspoons dry active yeast
2 tablespoons sugar
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons salt
3 cups bread flour (or all-purpose flour)
Add warm water (appox. 120° F)
Roll into a ball, rub with olive oil then ferment cold in a fridge for 12 hours or over night
there is no set water amount with mine I add it last and adjust as I go
That's a lot of yeast.
On my pizza oven, in order to get a nice center part of the dough so it's not underdone, I've reduced the water.
When I do them in my oven in the house, I can go with 70% water
since it ferments in the fridge you need more yeast, it comes out perfect, the honey helps it keep raising after warming up
Recon some DME would go alright too.
300 Gram dough's
This is the 3rd one coming out.
The 4th one came out the best but I forgot to get a picture.
500° for 12 minutes on a stone in the house oven
They look delicious ‘Mentor!
Now I’m hungry
Baker's percentages: Everything is measured as a percentage of the total flour. 60% hydration is just what it says: For every 100g flour, use 60g water.
I've found that not all flour is the same density, also a loose or tight cup of flour measures differently so different water amounts cant be measured ahead that's why I just adjust every batch at the end as I go adding more flour or water as needed