I was flipping some recent bread books I bought and chance upon a recipe requiring Guinness and since we had some can leftovers from another dinner, I thought it'd be a great opportunity to try something different. Well let's just say that when I told my Mum what I was baking her eyes nearly popped-out...Guinness??? Huh???
Anyway, don't try don't know right?
I need to improve on my slashing. Don't own a lame (aka a professional baker's pen-knife which is actually a small shaver blade). So far I have been using a pair of scissors to help me with the slashing and decided to try with a knife. Bad mistake....must be the knife itself, the slashes were very poorly done. Next time, I'll definitely stick to the scissors - more control too but a little limited in length of slash.
Actually the recipe requires anise-flavored liqueur or pastis which I am to understand is similar to a liquorish liquer taste. Could have used Sambuca as a substitute but didn't have any....in the end decided to go with Kahlua. Its just a tablespoon so not that strong. Also decided to add a handful of raisins to make it interesting. Yes, I was in the mood to experiment.
All cut up.
Really enjoyed it with lamb rendang. My family didn't quite like the bread as they felt the stout smell and taste was a little too strong. Maybe they are a little prejudice. I found it OK, interesting contrast with the sweet raisins.
Followed recipe from Richard Bertinet. I also followed his technique of 'kneading' the bread. Boy did my arms get a long overdue workout!! RB prefers to use the term 'folding' the wet sticky dough. I thought I had prepared myself well mentally for it but I confess it was a very sticky affair. Perhaps I need more practise. Currently, still prefer the BM to help me, no fuss and less sticky mess! Sorry RB.
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