I was in for a pleasant surprise when I made the beer bread from Jeffrey Hamelman's Bread book. It was sweet and tasty. I had my fun turning this into rolls.
I've adapted the recipe a little, reducing whole wheat, and using the diastatic malt powder as I just couldn't find barley that I could sprout.
I'm beginning to appreciate the stretch and fold method, as I do see the impact on the crust. I'm also learning how to steam my oven such that I get the thin crispy crust.
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Especially the mini-batard shaped ones. We used to serve rolls like these at a French restaurant I worked at in Omaha, Nebraska, and the staff gobbled them up even faster than the patrons!
Larry
Thanks Larry, I was practicing my shaping for baguettes, still some way to go on the shaping. I realised that this bread is good if you eat it on the spot, after a day or 2, ehm....the sweet taste seems to disappear.