Home brew Bread Beer Second Attempt.

If you look at previous posts, my first attempt suffered from a stuck mash. A couple of people pointed me in the direction of Kvass. Kvass is a Russian/Eastern European beer made by adding boiling water to bread, letting it soak for a while, wild yeast then ferment it to a 2% beer like drink. This got me think that if I could extract the starch and breadiness out of the bread separately from the mash, this could solve the stuck mash problem. I could then use this starchy water as my mash water, add it to the grains, and then let the science do its witch craft and convert the starch to the sugars that the yeast could make into beer. Remember the Brewer makes wort, yeast makes beer.

Procedure

The night before brew day.
I found some reduced and almost out of date bread in the local shop.
The night before brew day I toasted the bread while I brought 16l of water to the boil.
I then added the toasted bread 1445g to the boiled water, turned the heat off and stirred every time I happened to walk past.
I used beer smith app to formulate a recipe. I had already decided to brew a Belgium, and had some Belgium yeast on a stir plate creating a starter.
I was drinking a Roachford 10 at the time so the recipe I loosely based the recipie on that. The grains used were also part based on a few grains I had left over from previous brews. I'm more interested in creating a style rather than a clone.

Brew day.

The bread had almost broken down to a mush.
The water was a creamy, off yellow colour.
I tested with iodine, and in the most un-surprising iodine test in history, the test turned black.
I got as much water out of the bread as I could. If you had more time and patience than I, you could undoubtedly get more water out of the bread. I lost about 4 l of water to the bread. I added 4l of normal water to the bread water.
The rest of the brew day went as normal.
The Og ended up at 1.073 and the target was 1.075. I've got the bread yield in beer smith set at 60% compared to 79% of Pilsner