I make a basic beer bread that tends to come out very dense sometimes gummy. Basic ingredients only. Any help?
My ingredient list is 3 cups AP flour, 3/4c sugar, 1/2 t salt, 1 tbls baking powder, butter and of course, one 12oz beer. I usually bake it at 375 for 55 minutes. Its delicious, but tends to be very very dense and sometimes gummy. Can anyone suggest some changes?
The density arises from two aspects of the same facts: the flour used doesn't have enough gluten to develop the structure and the baking powder is too feeble to lift the whole show. The gumminess comes from a marginal temperature, too low to 'fix' the bread upon lift in the first 10 minutes or so.
You already know about changing to strong (bread) flour. I would take out the baking powder altogether, and switch to 2 tsp, perhaps even 3 tsp of dried active yeast. Method-wise, you therefore also change to 1st proofing (60-90mins, till doubled), knockback, and second proofing (60mins, till doubled) likewise. Then preheat your oven to 425°F and maintain for the first 10 mins of baking, then drop back to 400°F for 30-35 mins to complete. (Knock base of loaf for hollow sound when done.)
This should give you the more open structured, lighter texture you're looking for.
Drop me a note in my mailbox anytime if you need more on this. All the best.
Ps. Use as much of the beer as is required to get a good consistency: don't use the whole can full, just 'because it says so'… 
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Mark B January 2nd, 2009, 6:03 pm
You need to use bread flour, it has a much higher gluton content than AP, you will be amazed differnce. You sould be able to get it at you local shop or from King Author Flour .com Hope this helps
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bronteheights January 2nd, 2009, 6:24 pm
Check to see if your baking powder is fresh. If it is a solid block, toss it and get a new one. See if that helps.
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sonnyboy January 2nd, 2009, 7:08 pm
Fresh baking soda and bread flour.
However you'll have to check the ratio of bread flour versus all purpose flour.
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moon maid January 2nd, 2009, 7:57 pm
Have you tried kneading the mixture then leaving it to rise for a while then repeating the process before you bake it - it may help. Please let me know
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CubCur January 2nd, 2009, 8:06 pm
The density arises from two aspects of the same facts: the flour used doesn't have enough gluten to develop the structure and the baking powder is too feeble to lift the whole show. The gumminess comes from a marginal temperature, too low to 'fix' the bread upon lift in the first 10 minutes or so.
You already know about changing to strong (bread) flour. I would take out the baking powder altogether, and switch to 2 tsp, perhaps even 3 tsp of dried active yeast. Method-wise, you therefore also change to 1st proofing (60-90mins, till doubled), knockback, and second proofing (60mins, till doubled) likewise. Then preheat your oven to 425°F and maintain for the first 10 mins of baking, then drop back to 400°F for 30-35 mins to complete. (Knock base of loaf for hollow sound when done.)
This should give you the more open structured, lighter texture you're looking for.
Drop me a note in my mailbox anytime if you need more on this. All the best.
Ps. Use as much of the beer as is required to get a good consistency: don't use the whole can full, just 'because it says so'…
References :
prof. pâtissier
David H January 2nd, 2009, 8:52 pm
Here's my recipe. If you don't have sourdough starter, just omit it. You can also use AP flour in place of the whole wheat but I prefer this blend. also notice the soda and powder amounts and make sure they are fresh, this is most important. Good Luck! Also Don't over mix the dough!
Dave’s Sourdough Beer Bread
David Herzog "Diabetic Cast Iron Covered Wagon Cookin'"
1 cup whole wheat flour
2 cups all purpose flour
1 cup sourdough starter, room temperature
3 Tbs. honey, or sugar if honey is not handy, can substitute same amount of Splenda®
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 cup warm beer, the darker the more flavor (8 oz.)
½ cup butter, melted
1 tsp. granulated garlic, optional
Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.
Serves 6 to 8
You can use a frying pan in the oven or a large cake pan.
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