Trub Trencher
- 30m Prep Time
- 20m Cook Time
- 50m Ready In
A unique bread made with trub, the yeasty sediment from beer brewing. The dough is fermented with a trub starter and dark malty beer, resulting in a flavorful loaf perfect for tearing and enjoying with butter and cheese.
Ingredients
- 5/9 lbs trub starter
- 1/2 lbs dark, malty beer
- 2/3 lbs wholemeal bread flour
- 7/16 lbs white bread flour
- 2/7 oz fine salt
Nutrition (per serving, estimated)
Estimated based off 2 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 37.5 mg
- Iron: 11 mg
- Magnesium: 62.5 mg
- Phosphorus: 242 mg
- Potassium: 250 mg
- Zinc: 2.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5/9 lbs trub starter
- 1/2 lbs dark, malty beer
- 2/3 lbs wholemeal bread flour
- 7/16 lbs white bread flour
- 2/7 oz fine salt
Let's Cook
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Step 1.
Several days before baking, make the trub starter: combine 50g trub, 50g wholemeal bread flour, and 50g water in a jar. Stir, cover loosely, and feed daily with equal parts flour and water (50g each) until you have at least 250g of active starter, following the sourdough starter method on page 14.
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Step 2.
When ready to bake, pour 225g dark malty beer into a small saucepan. Bring to a gentle simmer over medium heat and cook for a few minutes to reduce alcohol. If using a thermometer, ensure it reaches 80°C/175°F. Remove from heat and let cool completely.
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Step 3.
In a large bowl, combine the 250g trub starter, cooled beer, 300g wholemeal bread flour, 200g white bread flour, and 8g salt. Mix thoroughly with a dough scraper or your hands until no dry flour remains. Cover the bowl with a damp cloth or plastic wrap and let rest for 10 minutes.
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Step 4.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and stretchy. Place back in the bowl, cover, and let rise at room temperature (about 20–22°C/68–72°F) for 6–10 hours, until doubled in size and the dough does not spring back instantly when gently pressed. During the first 90 minutes, fold the dough over itself three times: once after 30 minutes, once after 60 minutes, and once after 90 minutes.
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Step 5.
Once risen, divide the dough into two equal pieces (about 450g each). Shape each piece into a tight ball by pulling the edges into the center and turning seam-side down. Place the balls on a lightly floured surface, cover with a cloth, and let prove for 1–2 hours until they do not spring back instantly when pressed. The loaves should spread to about 25cm/10in diameter and 3cm/1¼in height; if not, gently stretch them to size.
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Step 6.
While the dough proves, place a large baking stone or inverted baking sheet on the middle rack of the oven and preheat to 250°C/230°C fan/480°F/gas 9+ (or as high as your oven goes) for at least 30 minutes. Dust a peel or flat baking sheet generously with flour. Carefully transfer one proved loaf onto the peel, then slide it onto the hot baking stone. Immediately reduce the oven temperature to 230°C/210°C fan/450°F/gas 8. Bake for 15–20 minutes until the loaf is deep golden brown and sounds hollow when tapped on the bottom. Repeat with the second loaf. Cool on a wire rack before serving.