Need advice on rising the bread

Posted this picture so you can see the problem. If you zoom in on the crust you can see. This is my third attempt although this one rose a bit more than my second loaf it's to dense which is odd since the better loaf was 68% water which made it hard to form this one was about 58%. The only other thing was this one the preferment was left in the fridge overnight. Any advice would be great. Thanks
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yozzause 2018 April 16

The beer looks great, obviously one of yours .Probably need quite a bit more info of what is in the bread and the method used to even have a guess at what might be going on there.

Where abouts are you located Brewcat


Brewcat 2018 April 16

I'm in CT the recipe has been changing. I've only made three breads. The 1st one was a double batch with 50% rye the rest split between whole wheat and AP (all-purpose). I tried to freeform one and one in a pan good taste but dense. 68% water. Loaf #2 and #3 where 50/30/20 AP/WW/Rye #2 68% H2O #3 58%. Baked on stone 450 for 10 then 400 for 30. Really poor slashing job. I think I may be letting them rise to much. Thanks Derek, do you brew?

yozzause 2018 April 17

I would expect a dough contining 50% rye to be quite dense and if its remaining flours consist of 30% wholewheat and 20% AP then it is going to struggle for any great volume. I'd be inclined to give the slashing a miss  and retain all the gas that has been produced an captured in the gluten poor structure especially if you think you have let them rise to much. If you do slash a loaf and it shows signs of great deflation then yes probably left too long in the final proof. If you think that the dough has overproofed in the final stage treat it as gently as possible and forget the scoring.

CT is Connecticut ?

Yes i home brew particularly like stout and in fact really started brewing it because its so good to use in bread especialy wholemeal

Brewcat 2018 April 17
Yes Connecticut. I was thinking using some of my Porter in bread. What's your process. I've been souring some of my beer and thought my sour Porter might be nice in a bread
yozzause 2018 April 17

I've used the home brew stout replacing the whole water content and particularly like to soak the wholemeal flour in all the liquid  even overnight before adding the other ingredients. This allows the bran particles to absorb all that malty goodness, You can see the yeast activity already taking place from the stout. i have also reduced the stout to 50%. My thoughts are lets make something you just cant buy at the shops. As i said previously i started brewing stout as the cost of purchasing the stuff was making the exercise quite costly  where as the cost comes down to around a dollar a litre especially if the brew shop is putting out a brew kit close to code for half price. I also get  a kit or two for birthdays or christmas from the grand daughters, bless them.

Brewcat 2018 April 17
I'm assuming the beer is uncarbonated. I crush my grains fairly tight so I'm sifting off some malt flour to use in the bread what do you think would be a good percentage? Would it make the bread sweet ?
yozzause 2018 April 17

The stout is mature when i use it  but could be used prior to carbonation.Malt doesnt tend to give a lot of sweetness due to the fact that it is a readily available source of food for the yeast so pretty much gets turned to gas and alcohol. In the bread side we are more interested in the gas. I did have an interesting conversation with a baker friend who happens to be muslim  about the use of beer in bread and agreed in the end that alcohol is lost in the process of baking  so not necesarily considered taking alcohol. The fact that the same alcohol is produced in the bread fermentation process doesn't stop them from taking leavened bread.

yozzause 2018 April 17

No i havent tried that or utilising some of the spent grain  in the more fancy brews, which could be interesting

Brewcat 2018 April 17
I've talked to people who have used spent grain what they have said is you need to figure out how to separate the husks.
Brewcat 2018 April 29
Just read an article in BYO magazine about baking and beer. Their recipes call for a spoon of yeast slurry for flavor not for the main fermentation. Use the starter for that. I'm away from the brewery but have alot of different strains at home and can't wait to try this. By the way I did a loaf recently using a barrel aged stout in place of water. Quite tasty. Gone in one sitting.

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