{"id":76,"date":"2013-07-09T15:17:50","date_gmt":"2013-07-09T22:17:50","guid":{"rendered":"http:\/\/nybakersbench.com\/?p=76"},"modified":"2013-07-09T15:17:50","modified_gmt":"2013-07-09T22:17:50","slug":"chocolate-porter-bread","status":"publish","type":"post","link":"https:\/\/nybakersbench.com\/?p=76","title":{"rendered":"Chocolate Porter Bread"},"content":{"rendered":"

\"PorterBread\"<\/a>After 25 years of hobby brewing, a\u00a0friend of mine opened a brewery of his own. Lightning has since become one of the best in San Diego county, which is known far and wide as a hotbed of world-class craft beer. Jim focuses on European-style beers — everything from crisp, beautiful lagers and German-style wheat beers to French farmhouse ales and the deepest of deep dark porters (some of which he’s barrel-aged for even more texture). I love everything he makes, and we’ve spent hours discussing the finer points of yeast, grain, enzymes and the idiosyncrasies of\u00a0lacto- and acetobacillus.<\/p>\n

A while back, after weeks of thinking about it, I took a stab at using one of his beers, Black Lightning porter, to make bread. The beer itself is very, very rich, with layers of malt, chocolate, hops and toast. The result was a wonderfully sweet and malty loaf with a moist crumb and luscious finish that had a distinctly hoppy edge.<\/p>\n

The formula:<\/p>\n

16oz of porter (boiled to remove the CO2 and kill the beer yeast, then cooled to room temp)
\n4oz water
\n12oz unbleached bread flour
\n10oz stone ground whole wheat flour
\n3oz unsulphured molasses
\n1 oz honey
\n3\/4 oz fresh compressed yeast
\n1\/2 oz salt.<\/p>\n

Combine all the ingredients in a mixer, knead 5-6 minutes at low (KA 2) speed.
\nFerment 60 min ferment, shape into loaves and proof another 45min
\nBake with steam on a stone preheated to 500F for 10 min, steaming again after 3 min, then reduce to 450F for another 12-15 min.
\nThe loaves will be done when they reach an internal temp of 205F and sound hollow when tapped gently.<\/p>\n","protected":false},"excerpt":{"rendered":"

After 25 years of hobby brewing, a\u00a0friend of mine opened a brewery of his own. Lightning has since become one of the best in San Diego county, which is known far and wide as a hotbed of world-class craft beer. … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-76","post","type-post","status-publish","format-standard","hentry","category-craft-baking"],"_links":{"self":[{"href":"https:\/\/nybakersbench.com\/index.php?rest_route=\/wp\/v2\/posts\/76","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nybakersbench.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nybakersbench.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nybakersbench.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nybakersbench.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=76"}],"version-history":[{"count":2,"href":"https:\/\/nybakersbench.com\/index.php?rest_route=\/wp\/v2\/posts\/76\/revisions"}],"predecessor-version":[{"id":79,"href":"https:\/\/nybakersbench.com\/index.php?rest_route=\/wp\/v2\/posts\/76\/revisions\/79"}],"wp:attachment":[{"href":"https:\/\/nybakersbench.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=76"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nybakersbench.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=76"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nybakersbench.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=76"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}