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City Bakery Beer Grain Baguette

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Every Monday, Asheville, N.C.’s City Bakery bakes these baguettes with spent grain from nearby Oysterhouse Brewing. The bread is made via the “old dough” method, which uses a piece of days-old dough (also known as pâté fermentée) as a starter for new dough; here, you just make the “old” dough a day ahead.

Makes: makes 3 loaves

Ingredients:
  • OLD DOUGH
  • 1 18 cups unbleached all-purpose flour
  • 1 18 cups unbleached bread flour
  • 34 teaspoon sea salt
  • 12 teaspoon instant yeast
  • 34 cup water
  • BAGUETTES
  • 3 cups old dough
  • 1 14 cups unbleached bread flour
  • 1 14 cups unbleached all-purpose flour
  • 34 teaspoon sea salt
  • 12 teaspoon instant yeast
  • 34 cup water
  • 12 cup dried spent beer grains
  • YOU’LL ALSO NEED: a stand mixer, pizza stone and peel

Instructions:

• MAKE THE OLD DOUGH: Combine all of the ingredients in the stand mixer’s bowl. Using the paddle attachment, mix on low speed 1 minute. Affix the dough hook and mix on medium speed 4 minutes. Place the dough in an oiled 4-quart bowl, cover with plastic wrap, and leave at room temperature until doubled in size, about 2 hours.

• When the dough has risen, remove the dough from the bowl and knead gently to remove air pockets. Replace into the bowl, cover with plastic wrap, and refrigerate overnight.

• MAKE THE BAGUETTES: Remove the old dough from the refrigerator and cut the dough evenly into 3 pieces. Let sit at room temperature 1 hour.

• Set aside the beer grains and water; combine all remaining ingredients into the mixer’s bowl, affix the paddle attachment, and mix on low until the ingredients are just combined. Add the beer grains, water and all of the old dough; mix 1 minute on low. Affix the dough hook and mix on medium speed 6 minutes until the dough is smooth and uniform. Place the dough into an oiled 4-quart bowl, cover with plastic wrap, and let sit at room temperature until doubled in size, about 2 hours.

• Shape the dough into three baguettes, cover and let proof 45 minutes. Place a pizza stone in the oven and preheat to 450 degrees F.

• Using a pizza peel, transfer the baguettes onto the hot pizza stone. Bake until golden brown, about 30 minutes.


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