As a follow-up-follow-up to my No-Knead Bread recipe, this addition.
I carried through on my threat to replace all the moisture in this recipe with a more robust beer. And, in my tradition of not doing anything by halves, I used some Ninkasi Total Domination IPA. This is one of the hoppier beers you’ll find in non-specialty groceries, and I thought it would be a good test to see if there was an acceptable outer limit to the hops flavoring that this recipe can take.
As usual, I went with 500g flour to 308-310g liquid. The long rise went well, and it baked up (in a covered pot) as well as any other variation I’ve tried. What we came up with was a very beery bread, with good texture and nice big artisanal bubbles inside. The crust was chewy without being tough or crackly. In short, another good bread.
Except for the hops. This experiment proved that there is, indeed, an acceptable outer limit to the hops flavor a bread can accept, and as much as I like this IPA as a beer, it is outside that limit for bread making.
The intense hops flavor imparted a delayed but lingering, top-of-the-palate bitterness that just didn’t work. I even wondered if, properly paired, it might be a good addition to a meal and decided, no, it isn’t. It was just too much.
So, lesson learned. Nice malty beers or clean, lightly-hopped pilsners/lagers all work fine, but the strong, knock-your-teeth-out IPAs are to be avoided.
k
I’m wrapping up my second month on this blog (boy, do I wish there was another word for this thing; “blog” just sounds so…indiscreet), and I thought it proper to do a little retrospective on the process.
Ages ago, when the crust was cooling and TV was funny, there was an episode of M*A*S*H where Hawkeye was looking through the files for the map to the minefield and Radar says it’s right here. Under “B”…for “Boom.”
Kurt R.A. Giambastiani 