So I recently bought some delicious roasted brown rice tea and I was wondering if using tea (cooled of course) instead of water in the dough would affect the final product in any way. Thanks!
I can't imagine that there would be any adverse affect from roasted brown rice tea. When it comes right down to it, 'tea' can be just about anything steeped in hot water, so it's the properties of the 'anything' that will or won't affect the bread. If there are any acids or enzymes or other things in the tea, they might have positive or negative effects, but otherwise I suspect it might add a very tiny bit of flavour, if anything.
I've made chai, earl grey and matcha infused sourdough breads before, and all were great. For a tea with a lot of aromatics like the chai and earl grey, including whole milk fat really increased the tea flavor.
I think you'd have to use a fair amount of strongly-flavoured tea to get the taste to come through in the finished bread. For example, I make a bread with a poolish made from flour, a tiny bit of yeast and a nice Pilsner-style beer. The finished bread is very good but there is no discernible taste of beer in it. And that's mostly just bread flour (with a little bit of whole wheat flour), so there's really nothing else that is strongly flavoured in it.
and then added the drained liquid to my dough. No adverse effects.
I can't imagine that there would be any adverse affect from roasted brown rice tea. When it comes right down to it, 'tea' can be just about anything steeped in hot water, so it's the properties of the 'anything' that will or won't affect the bread. If there are any acids or enzymes or other things in the tea, they might have positive or negative effects, but otherwise I suspect it might add a very tiny bit of flavour, if anything.
Oh... will most of the flavour disappear during baking?
Just a hint is left. Then again this depends on how strong you make the tea.
I've made chai, earl grey and matcha infused sourdough breads before, and all were great. For a tea with a lot of aromatics like the chai and earl grey, including whole milk fat really increased the tea flavor.
I think you'd have to use a fair amount of strongly-flavoured tea to get the taste to come through in the finished bread. For example, I make a bread with a poolish made from flour, a tiny bit of yeast and a nice Pilsner-style beer. The finished bread is very good but there is no discernible taste of beer in it. And that's mostly just bread flour (with a little bit of whole wheat flour), so there's really nothing else that is strongly flavoured in it.