[Sca-cooks] made my first loaf of bread

[Ian Kusz]

It was a mixture of bread flour and buckwheat flour.  I only added about 1/3
buckwheat, substituting it for a similar amount of bread flour.\

And I like the flavor of malt, was wondering about using it to flavor my
bread.

On Sat, May 15, 2010 at 10:50 PM, Terry Decker <t.d.decker at att.net> wrote:

> Hmmm, mealy.  I assume this is a basic wheat bread.  If so, I'd say either
> you have the wrong ratio of liquid to solid or the dough did not get
> thoroughly mixed and kneaded.
>
> There are two forms of malt used in baking, dry powdered malt (usually
> diastatic malt AKA diamalt) or liquid malt extract.  The powder provides
> additional enzymes which help break down the wheat starch into usable sugars
> and improves the rise.  One or two teaspoons of diamalt (for a two loaf
> recipe) blended into the flour before mixing the solids and liquids helps
> improve the rise without altering the flavor.  Much more and you pick up the
> flavor of the malt.  Malt extract is commonly used as a sweetener that
> replaces sugar or honey in a bread recipe.
>
> There is an argument as to whether diastatic malt (enhanced by additional
> diatase) or non-diastatic malt does best for bread.  Diamalt with too much
> diatase produces additional liquefied starch and dexetrins which in turn can
> reduce the water holding capacity of the dough and permit it to slacken in
> the rise.  Non-diastatic malt requires more malt be added to produce the
> required effects.
>
> Malted milk, which is commonly used in malted milkshakes, is a mixture of
> malt powder, wheat flour and dried milk solids.  No reason it can't be used
> in baking, but non-diastatic or diastatic malt should give you better
> results.
>
> Bear
>
>
> Anyone know how to make it less mealy?
>> Also, has anyone used "malt," the stuff you use in a malted milkshake, in
>> baking?
>>
>> --
>> Ian of Oertha
>>
>
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-- 
Ian of Oertha