Flatbread made with fermenter "sludge"

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brewbrew
Steady Drinker
Posts: 79
Joined: Mon Aug 24, 2015 7:30 pm

Flatbread made with fermenter "sludge"

Post by brewbrew » Sun Sep 13, 2020 2:19 pm

A slight twist on the previous bread recipes.

Put 3 tablespoons of plain yoghurt in a jug (you could replace the yoghurt with milk or water if you don't have yoghurt) . Then make up to 300g total with the yeasty/truby mix that you get left with when you run off your fresh beer from the fermenter (I made this with fresh sediment - but I don't see why you cant keep it for a day or 2). I used US05 from a pale ale. I pre-warmed the yoghurt in the microwave for 20 seconds to take off the chill because it was straight from the fridge.

Add 1 heaped teaspoon of salt, 2 heaped teaspoon of sugar and stir the gloopy mix and put it in a warm (eg 35 deg C warm oven or airing cupboard) for an hour.

Put 500g of strong white bread flour in a mixing bowl and add 2 tablespoons of veg oil (I used good quality olive oil). When the hour is up on the liquid warming, mix it into the flour with a spoon making a dough. It might seem a bit dry at first - but don't add any more liquid until you have really mixed. If necessary add a drop of water of a bit of flour if your dough does not resemble bread dough - use your hands towards the end of mixing. Tip the dough onto a floured surface and give it a good kneeding. Put it back in the mixing bowl and then put in a warm place to rise for 40 minutes. At this stage, you might be thinking that it smells very beery and might not go down well with non-beer consumers - don't worry, it looses all smell and taste of beer by the time the bread is made.

After the 40 mins rising, put the dough onto a floured surface and kneed again. Then divide the big ball of dough into small "buns" - I made them about the size of a large satsuma. You could bake them like this if you give them another 30 mins to rise and then bake at 180deg C until done - but much more fun to do flatbreads. Roll out the buns into flat pieces about hand sized and roughly oval/round and 3 to 4 mm thick. Dust with flour and place on a tray in a warm place for 15mins. Then bake on a hot surface brushed with oil. I used a ridged plate (like the Typhoon pan that you do steaks on) on my gas BBQ but you could use a heavy frying pan on a cooker. Get it good and hot and cook each side for 1 to 2 min or until they look done and puffed up. Best eaten hot. Goes well with meat and salad to make a meal or as a nice hot snack with a few beers. If you want to be indulgent, you could brush the warm bread with extra virgin olive oil or a good quality butter (Lurpak gets my vote).

Saves wasting that yeast!

Kingfisher4
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Joined: Tue Jun 27, 2017 11:03 pm
Location: Derbyshire, UK

Re: Flatbread made with fermenter "sludge"

Post by Kingfisher4 » Wed Sep 16, 2020 5:52 pm

Thanks, have saved as a word document ready for my next BBQ!

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