If anyone is interested, here's what it looks like:

Potroseno zrnje I cilo bilo brasno ostavljeno priko noci da smeksa proteine I
zapocme pretvorbu skroba u secer(livo) I cilo psenico kiselo tjesto (desno)

Tjesto nakon fermentacije/prvog podizanja

Dvi struce cijelo psenicnog kruha I Winter porter pivo.

Sel gris na vrhu kruha (siva morska sol) Strce su premazane sa I posut sa Sel gris
prije nego sto je stavljen u pecicu.

2.
Ovaj recept je za super kruh,jedina mana je ta sto se tisto mora pripremit
dan ranije.
Prvo izmjerim 765 grm. Siroko namjenskog brasna I dodam 2.25 cajne zlice soli I
1.75 cajnu zlicu kvasca.U odvojenoj posudi dodam saku leda I napunim je sa
vodom,pricekam par trenutaka da voda postane ledeno hladna I onda je dodajem u
mjesac kruha(mozete koristi standardni mixer ako nemate mjesac za kruh)

The beauty of this, is that it is an incredibly slack/hydrous dough. So the mixer will
do all the hard work for you, while you go read a chapter of a book or something.
Nakon sto je process mjesanja gotov (ili 7-8 minuta sa standardnim mixerom),
jednostavno uzmite posudu, prekrijte ju I stavite u frizider preko noci.
Sljedeci dan uzmite tijesto I izvadite ga iz frizidera jedno 3-3ipo sata prije nego sto
zelite da kruh bude gotov.Pustite gad a se ugrije do sobne temperature prva dva
sata.

Here I've scrupulously cleaned my counter, don't bother working on a board or

anything, you'll just make a mess and have one more thing to clean. I've dumped
about 3.5 oz flour directly on the counter.
Baceno na stol 90-ak grama brasna

You can see here how slack this dough actually is. Bring the remaining flour into the
dough via folding.

After I work the remaining flour in (you may or may not need some more, but the key is
to have as hydrous a dough as possible), I form the dough into a mound.
Kljuc je da imate sto vlaznije tijesto.

I use a dough scraper to cut this into 3 pieces lengthwise. (***Note, I've scaled back
Reinhart's 6 baguettes to form 3 in the past with excellent results. However, this time, I
ended up with more dough than usual it seemed. 4 baguettes would have been better,
but they'll still be delicious**)
After cutting, I immediately transfer to my baguette pan, as I don't want the loaves to
lose shape:

At this point, preheat your oven as hot as it will get, usually 550degF. Allow this to
preheat for 45 minutes to an hour while the dough proofs one final time. Even if your
oven light goes off, still wait for 30-45 minutes.
__________________
Quote:

Originally Posted by olllllo

I think unnecessary puctuation and excessive capitalization is a sign of hysterical
lunacy.
On tap/Kegged: Sweet Stout, 70/-, "10C" Dark Strong, Session Dubbel
Fermenting: Old Ale, Buffalo Trace Club Barrel Brew Wee Heavy, All Citra IPA, The
Blonde Twins (001/3787 split), English Mild (1275/1882)
Planning: Barleywine, Belgian Dark Strong

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7-2007, 06:49 PM

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Here the oven is preheated and I'm ready to steam. Reinhart tells you to place a pan
the oven so that you can dump water in, but I have scorched pans in the past doing
Now I just dump a bowl-ful of ice in as I put the baguettes in. Also notice the spray
bottle for oven-steaming. I've also lamed the bread using a regular bread knife:

pes

pes

hen Imperial India Pale Ale

ed McDole Brown Ale (India Brown) - AG

n Turtle" RyePA

ate: Apr 2007

on: Nashville, TN/Forest Park, IL
2,754

Onda idu u pecnicu prskajuci ih svakih 3o-+ak sekundi za prve -3-4 mins.

Podesite temperature na 220C I pecite devet min,okrenite pleh I pecite jos jedno
9-10 minuta jos.
Voila!

3.
Spent Grain - Bread

1
4
2
1
1
2
3

salica topple vode

Tbsp secera
salice potrosenog zrnja
pkg kvasca
Tbsp soli
Tbsp biljnog ulja
to 3 1/2 salice brasna

Kombinirajte secer sa kvascom I toplom vodom.Dodajte sol,ulje.potroseno zrnje I

jednu salicu brasna.Dobro promjesajte.Promjesajte dobro preostalo brasno da
napravite tvrdo tjesto.
Izmisite ga dobro,prekrijte I postite da se dize par sati(dok se ne udvostruci).Udari te
ga sakom I ublikujte ga u dvi struce.Stavite ga na zamasceni pleh ,prekrijte I
ostavite ih da se dizu dok se ne udvostruce .
Pecite na 220C 20 min.Smanjite temp na 190 c I pecite jos jedno 10 min dok ne
posivi fino.

-----------------------------------------------------------------------------------------------------------Spent Grain Bread Machine Recipe

BTBC Spent Grain Honey Wheat Bread

ala Bread Machine

Recipe for a large loaf:

1 1/8 Salica vode
2 1/2 Salica bijelog brasna za kruh
1/2 Salica psenicnog beasan za kruh
1 1/2 Tbsp. mlijeka u prahu
1 1/2 Tbsp. meda
1 1/2 tsp. soli
2 Tbsp. maslaca
2 tsp. brzo aktivnog kvasaili 3 tsp. normalnog kvasa
1 salica (ili vise ,ovisno o vama!) potrosenog zrnovlja
Dodajte sve sastojke redosljedom kako su navedene gore(ako je vase potroseno
zrnovlje dosta vlazno mozta ce te trebat dodat malo vise brasna/psenicnog brasna)
Moj stroj za kruh ima podesenje zaveliku tamnu fetu,podesite slicno.
Ispalo je stvarno super,zrnovlje je stvarno ukusno

Uzivajte uz pivo po vasem izboru!

__________________