Beer cheese baguette

with Elbländer mini cheese cubes

– A creation by Jörg Liese –


BASIC RECIPE: 10 baguettes

Beer cheese baguette, made with brewer’s grains, beer and Elblaender mini cheese cubes. A bread and bread roll specialty and a unique treat topped with beer cheese slices.

 

 

 

POOLISH:

2.500 kg brown flour or wheat flour T1050

1.000 l water (20 °C)

2.000 l beer

0,003 kg yeast
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5,503 kg poolish weight

 

DOUGH:

5.503 kg poolish

7.000 kg brown flour

0.550 kg wheat flour T550

4.000 l water

0.200 kg yeast

0.290 kg salt

0.100 kg wheat gluten

0.200 kg baguette / roll baking agent

0.002 kg ground pepper

0.800 kg brewer’s grains*

2.000 kg Elblaender mini cheese cubes

0.400 kg malt flakes

0.100 kg barley malt powder
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21.145 kg total weight

 

* Brewer’s grains can be obtained at most breweries, mostly for free or at low cost. Individual batches can also be frozen.

 

 

PREPARATION:

Add brewer’s grains, mini cheese cubes, malt flakes and barley malt powder only at the last quarter of the kneading time.

Dough resting time: 45 minutes

 

PROCESSING:

Dough ball weight for baguette 380 g / for baguette rolls approx. 120 g

Shape dough balls into baguette loaves or baguette rolls. Put into oven after ¾ of proofing with steam and bake until crispy.

Premium version: Top the baguettes or baguette rolls with Heinrichsthaler beer cheese slices before baking.

 

TIP:

The beer cheese baguettes can be sold au naturel or as a snack topped with beer cheese slices and other ingredients.

 

Recipe No.: B0012

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