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Baking: Alehouse Rolls
Here's my latest adventure in baking.
While I love a good home-baked loaf of bread, I can never finish one before it goes stale. So I decided my next baking attempt should be rolls. These I can eat fresh, or freeze and defrost to eat later. Dan Lepard's recipe for Alehouse Rolls calls for either ale or stout (you boil off the alcohol so it doesn't kill the yeast). I used a locally brewed dark ale called Celt; it has a beautifully rich flavour in the bottle and it worked brilliantly for this recipe. I think stout would be a bit much. The other choice in the recipe is between wholemeal, rye or spelt flour; I used spelt. The recipe also involves toasted oats and honey.
I wasn't able to follow the directions for rising the dough perfectly as I was unexpectedly sent shopping in the middle of working on it. This meant that the first rise was about an hour, and the second about 30 minutes, instead of the other way around. But the mistiming does not appear to have adversely affected the result. It's perhaps a little denser than it should be but only very slightly.
The result:
The crust is firm but not crunchy, which is how I like it. (Crunchy crust tastes wonderful but it cuts my gums to shreds.) The crumb is amazingly tasty. I could eat this bread on its own, no butter or anything, just the bread. The ale gives it that lovely dark colour but the taste isn't beer-like. It tastes of malt and roast nuts, slightly sweet.
It will go beautifully with cheese or a salty meat like ham or salt beef. And I'm definitely making this one again...lots!
While I love a good home-baked loaf of bread, I can never finish one before it goes stale. So I decided my next baking attempt should be rolls. These I can eat fresh, or freeze and defrost to eat later. Dan Lepard's recipe for Alehouse Rolls calls for either ale or stout (you boil off the alcohol so it doesn't kill the yeast). I used a locally brewed dark ale called Celt; it has a beautifully rich flavour in the bottle and it worked brilliantly for this recipe. I think stout would be a bit much. The other choice in the recipe is between wholemeal, rye or spelt flour; I used spelt. The recipe also involves toasted oats and honey.
I wasn't able to follow the directions for rising the dough perfectly as I was unexpectedly sent shopping in the middle of working on it. This meant that the first rise was about an hour, and the second about 30 minutes, instead of the other way around. But the mistiming does not appear to have adversely affected the result. It's perhaps a little denser than it should be but only very slightly.
The result:
The crust is firm but not crunchy, which is how I like it. (Crunchy crust tastes wonderful but it cuts my gums to shreds.) The crumb is amazingly tasty. I could eat this bread on its own, no butter or anything, just the bread. The ale gives it that lovely dark colour but the taste isn't beer-like. It tastes of malt and roast nuts, slightly sweet.
It will go beautifully with cheese or a salty meat like ham or salt beef. And I'm definitely making this one again...lots!
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