Beer in bread dough

[Beer in bread doughDark (black) beer, such as Porter, is suitable for bread dough.]

Beer in bread dough

Dark (black) beer, such as Porter, is suitable for bread dough.

Dark beer is applied mainly in wheat-rye, rye-wheat, rye dough for rye bread, since dark (black) beer contains fermented barley, rye malt, hops are those components of the dough that have a very beneficial effect on rye dough, its rise, and in ultimately tastes like finished bread.

When buying dark (black) beer, pay attention on the content of the label, the composition of the beer.
The composition must necessarily indicate:
- fermented barley malt
- fermented rye malt
- hops

The practice of using dark (black) beer in bread dough
The following practice of using dark (black) beer has developed on the forum:
- 100% dark (black) beer instead of the entire amount of liquid according to the recipe
- dark (black) beer and water in any proportion within the amount of liquid according to the recipe
- in any proportion, dark (black) beer and other liquid components within the amount of liquid according to the recipe. There are examples of the combination of such components as beer, water, kefir, whey, egg and others

The proportions of dark (black) beer and other components of the liquid should be selected independently, according to your taste and your preferences, and experimentally, in order to choose the taste of the finished bread that suits you in the finished bread.

There are enough recipes on the forum using dark (black) beer, which you can choose for yourself, add your preferences to them.

Wheat-rye yeast bread

Rye Wheat Yeast Bread

Rye yeast bread

and other bread sections ...

Malt - it is the main material in brewing, which basically determines the main characteristic features of beer: color, taste and smell.

Hop inflorescences (cones)that give the beer a pleasant "hop" bitterness is another component of beer. The presence of hops increases the biological stability of the beer and also has a beneficial effect on the formation of foam and its stability. Dried hop cones, commonly referred to simply as hops, are used in brewing.

Yeast - Another important component is the smallest unicellular fungal organisms. They are most vital at 25-30 ° C, but at temperatures above 50 ° C, yeast dies. Top-fermented and bottom-fermented yeast is used in brewing.
Brewer's yeast Top fermentation is used mainly for brewing special types of dark beer, as well as wheat beer. Such yeast is more typical for England, where they get porter.

During germination (malting), diastase is formed in barley - an enzyme that converts starch into maltose (malt sugar). Under the influence of this enzyme, the mash (a mixture of crushed malt and water) is saccharified, turning into wort, which, in turn, ferments, becoming beer. After that, hops are added to the wort, which gives the beer a characteristic bitter taste, helps to clarify the beer and sterilize it. In the course of fermentation, various biochemical, physicochemical and physical processes take place in beer, as a result of which the beer is clarified, its taste becomes thinner, the sharp taste of yeast and hops softens, pleasant aromas are formed in the beer

Beer is used for home baking.
The composition of beer includes such main components as hops, malt (barley, wheat, rye), yeast, which have a beneficial effect on bread and dough and the taste of finished bread. And especially for rye dough.

Especially good for bread dough dark (black) beercontaining malt (barley, wheat, rye), hops.

Beer can replace all the liquid according to the bread recipe, or in any water / liquid ratio.
Cook with pleasure and bon appetit, good and tasty homemade bread!