Guide to using Trub for Bread and Pizza Dough
- 400ml trub
- 500-600g bread flour
- 1 1/2 tsp salt
- 1 1/2 tsp sugar
- Additional bread yeast (if needed, especially after cold crashing)
- Optional: Dried fruit, nuts, and seeds
1. Prepare the Trub: After taking your Pinter off the Brewing Dock, collect approximately 400ml of trub. If you've cold crashed, strain off the clear liquid, as most of the yeast will not be alive due to refridgeration. If you haven't cold crashed, you'll have a thicker mixture containing more yeast.
2. Mix the Dough: In a mixing bowl, combine the trub, flour, salt, and sugar. If your trub is from a cold crashed batch, you might need to add a packet (7g) of active dry bread yeast to the beer ensure proper fermentation. Mix until a sticky dough forms.
3. Knead the Dough: Turn the dough out onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Add more flour if needed to prevent sticking, but avoid adding too much, as the dough should remain slightly sticky.
4. First Rise: Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise in a warm, draft-free area for few hours or until it has doubled in size.
5. Shape the Dough (For Bread or Pizza):
- Gently mix the dough to release air.
- Shape it into a loaf and place it in a greased bread pan.
- Cover with the damp cloth and let it rise again for about 30-45 minutes.
- Gently mix the dough and shape it into a ball.
- Roll out the dough on a floured surface to your desired pizza crust thickness.
6. Second Rise (For Pizza Dough): If making pizza dough, let it rise for an additional 15-20 minutes before adding toppings.
- Preheat your oven to 190°C.
- Bake the bread for about 30-35 minutes or until it sounds hollow when tapped on the bottom. The internal temperature should reach around 88°C.
- Preheat your oven to the highest temperature it can reach (usually around 260°C).
- Add your desired toppings to the pizza dough.
- Bake the pizza for about 10-12 minutes or until the crust is golden and the cheese is melted.
8. Enjoy: Allow your bread or pizza to cool slightly before slicing and enjoying the delicious results of using trub in your baking!
Note: Experiment with variations, such as cider bread with dried fruit, nuts, and seeds, by adding these ingredients plus double the sugar, during the mixing and kneading stages.
This guide provides a general overview of using trub to make bread and pizza dough. Feel free to adapt the recipe and techniques to suit your preferences and creativity!